Description
These Fluffy Cottage Cheese Egg Muffins are the perfect high-protein, low-carb breakfast or snack! Light, tender, and packed with veggies and cheese, they’re easy to meal prep, freezer-friendly, and ready in just 30 minutes. Perfect for busy mornings, school lunchboxes, or a healthy grab-and-go snack!
Ingredients
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6 large eggs
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1/2 cup cottage cheese (any fat level)
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1/4 cup milk (dairy or unsweetened almond milk)
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1/2 cup shredded cheddar or mozzarella cheese
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1/2 cup chopped spinach
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1/4 cup diced bell pepper
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1/4 cup diced onion (optional)
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1/2 tsp salt
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1/4 tsp black pepper
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Cooking spray for muffin tin
Instructions
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Preheat oven to 375°F (190°C). Generously spray a 12-cup muffin tin with cooking spray or use silicone liners.
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In a large bowl, whisk together the eggs, cottage cheese, and milk until smooth.
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Stir in the shredded cheese, spinach, bell pepper, onion (if using), salt, and pepper.
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Divide the egg mixture evenly among the prepared muffin cups, filling about 3/4 full.
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Bake for 20–22 minutes, or until the centers are set and the tops are lightly golden.
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Cool in the pan for 5 minutes, then gently remove. Serve warm, or cool completely for meal prep!
Notes
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Generously spray or line your muffin tin to prevent sticking.
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Whisk well to evenly distribute the cottage cheese for extra fluffiness!
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Feel free to customize with different veggies, cheeses, or add-ins like bacon or mushrooms.
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Freeze leftovers individually wrapped for easy grab-and-go mornings.
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Reheat in the microwave for 20–30 seconds or warm in the oven at 300°F.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Meal Prep
- Method: Baking
- Cuisine: American
Keywords: High Protein Egg Biscuits Almond Flour