Veggie-Loaded Cottage Cheese Egg Muffins
These veggie-loaded cottage cheese egg muffins are a protein-packed, low-carb breakfast you can prep ahead. Perfect for busy mornings and customizable with your favorite add-ins.
Equipment
- Muffin tin
- Mixing bowl
- - Whisk or blender
- Measuring cups
- Oven
Ingredients
- - 6 large eggs
- - ¾ cup cottage cheese small or medium curd
- - ½ cup shredded cheese cheddar, mozzarella, or your favorite – optional
- - 1 cup chopped vegetables e.g., bell peppers, mushrooms, green onions
- - 1 cup finely chopped kale or spinach
- - ½ cup cooked protein chicken, bacon, sausage, beans, or tofu
- - Salt and pepper to taste
- - Optional: paprika cayenne, Italian seasoning, or preferred spices
- - Cooking spray or butter for greasing the muffin tin
Instructions
- **Preheat Oven** to 375°F (190°C). Grease a standard muffin tin thoroughly.
- **Prepare Mixture**: In a large bowl, whisk eggs and cottage cheese. Optional: blend for a smoother texture.
- **Add Cheese**: Stir in shredded cheese if using.
- **Mix in Veggies & Protein**: Add veggies and protein, season to taste, and mix evenly.
- **Fill Muffin Tin**: Spoon mixture into muffin cups, filling ¾ full.
- **Bake** for 25–30 minutes, or until set and lightly golden.
- **Cool** in pan for 5 minutes, then remove and serve warm or store for later.
Notes
- Use silicone muffin liners or grease well to avoid sticking.
- Pre-cook high-moisture veggies like mushrooms or tomatoes.
- Let muffins cool fully before storing.
- Pre-cook high-moisture veggies like mushrooms or tomatoes.
- Let muffins cool fully before storing.