Description
Delight in these Fluffy Cottage Cheese Egg Muffins filled with creamy cottage cheese and savory vegetables for a nutritious breakfast or snack.
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup chopped vegetables (spinach, bell peppers, onions, or zucchini)
- Salt and pepper to taste
- Optional: herbs and spices (garlic powder, paprika, or fresh herbs)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- Whisk together the eggs until pale and frothy.
- Stir in the cottage cheese and shredded cheese until well combined.
- Fold in your chopped vegetables along with salt, pepper, and any chosen herbs or spices.
- Pour the mixture into the prepared muffin tins, filling each cup about ¾ full.
- Bake for 20-25 minutes or until the tops are golden brown.
- Allow to cool before removing them from the tin.
Notes
You can freeze the muffins for up to three months. Reheat in the microwave or oven for best taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 186mg