Description
If you’re looking for a healthy, high-protein breakfast that’s both delicious and easy to make, these Savory Cottage Cheese Egg Muffins are the perfect solution. With a fluffy texture, rich cheesy flavor, and vibrant vegetables, they offer a nutrient-dense meal that’s both satisfying and convenient.
Ingredients
Scale
- 1 cup cottage cheese (full-fat for richness or low-fat for a lighter version)
- 6 large eggs
- 1/2 cup almond flour
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 cup spinach, chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup green onions, chopped
- 1/4 cup mushrooms, chopped
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil (for greasing the muffin tin)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil or cooking spray.
- In a large mixing bowl, whisk together eggs, cottage cheese, almond flour, garlic powder, salt, and pepper until smooth.
- Stir in the cheddar cheese, mozzarella, spinach, bell pepper, green onions, and mushrooms until evenly combined.
- Pour the mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the muffins are set and slightly golden on top.
- Let cool for a few minutes before removing from the tin. Serve warm or store for later.
Notes
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Reheating: Microwave for 30 seconds or warm in the oven at 300°F (150°C) for 5 minutes.
- Freezing: Freeze for up to 2 months and thaw overnight before reheating.
- Variations: Swap vegetables, add cooked turkey, bacon, or sausage, or try different cheeses for new flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American