Description
Fluffy Cottage Cheese Egg Muffins are light, high-protein, and low-carb. A quick and satisfying breakfast made with eggs, cottage cheese, and vegetables perfect for meal prep or on-the-go mornings.
Ingredients
8 large eggs
½ cup cottage cheese
½ cup shredded cheddar or mozzarella
½ cup diced bell peppers
¼ cup chopped spinach
¼ cup cooked bacon or ham (optional)
½ tsp salt
¼ tsp pepper
Olive oil spray
Instructions
1. Preheat oven to 375°F and grease a 12-cup muffin tin.
2. Whisk eggs, cottage cheese, salt, and pepper until smooth.
3. Fold in cheese, bell peppers, spinach, and bacon.
4. Pour mixture evenly into muffin cups, ¾ full.
5. Bake 20–25 minutes until golden and set.
6. Cool for 5 minutes before removing.
7. Serve warm or store for later.
Notes
Use full-fat cottage cheese for best texture.
Avoid overmixing to keep muffins light.
Store in the refrigerator for up to 5 days or freeze for 2 months.
Reheat in the microwave or oven for a quick meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 140 mg