Description
Delicious and protein-packed Cheesy Protein Egg Muffins featuring eggs, cottage cheese, cheddar, and fresh vegetables. Perfect for a nutritious breakfast or snack, these muffins are easy to prepare and baked to golden perfection.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 cup liquid egg whites
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
Vegetables & Seasonings
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup fresh spinach, chopped
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Other
- Olive oil spray, for greasing
Instructions
- Preheat oven and prepare pan: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin pan with olive oil spray to prevent sticking.
- Mix eggs: In a large bowl, whisk together the 6 large eggs and 1 cup liquid egg whites until the mixture is smooth and well combined.
- Add cheeses and vegetables: Stir in the 1/2 cup cottage cheese, 1/2 cup shredded cheddar cheese, finely chopped red bell pepper, chopped fresh spinach, chopped green onions, garlic powder, salt, and black pepper until evenly mixed.
- Fill muffin cups: Pour and divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for 22 to 25 minutes, or until the tops are set and lightly golden, indicating the muffins are cooked through.
- Cool and serve: Allow the muffins to cool in the pan for 5 minutes before removing. Serve warm or store for later enjoyment.
Notes
- You can customize these muffins by adding your favorite vegetables or herbs for extra flavor.
- Use low-fat cheddar or cottage cheese to reduce fat content if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- Reheat muffins in the microwave for about 30 seconds before serving.
