Description
These Fluffy Cottage Cheese Egg Muffins are packed with protein and fresh vegetables, making a nutritious breakfast or snack option.
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 1 cup chopped fresh vegetables (e.g., bell peppers, spinach, onions)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Whisk together the eggs, cottage cheese, salt, pepper, garlic powder, and onion powder until well combined.
- Stir in the chopped vegetables and shredded cheese if using.
- Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
- Allow to cool slightly before removing them from the tin.
Notes
Store in an airtight container in the refrigerator for up to one week or freeze for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg