Cottage Cheese Egg Muffins
These Easy Fluffy Cottage Cheese Egg Muffins are creamy, fluffy, and packed with protein, perfect for a quick and delicious breakfast.
Ingredients
Base Ingredients
- 1 cup cottage cheese Provides creaminess and protein
- 6 large eggs Main binding ingredient
- 1 cup shredded cheese Cheddar or your choice
- 1 cup diced vegetables Bell peppers, onions, or spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Garnish
- to taste herbs Chives or parsley for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a muffin tin with non-stick spray or line it with muffin liners.
- In a large bowl, whisk together the cottage cheese and eggs until well combined.
- Stir in the shredded cheese, diced vegetables, salt, and pepper. Mix until everything is evenly distributed.
- Pour the mixture into each muffin cup, filling them about 2/3 of the way full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Let them cool for a few minutes in the tin before removing, and then serve them warm.
Notes
Customize with different vegetables and cheeses. Avoid overmixing to maintain fluffiness. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.