Description
These Cheesy Protein Egg Muffins are a delicious and nutritious breakfast option packed with eggs, cottage cheese, and vegetables. Perfect for meal prep, they bake to a golden perfection and provide a high-protein, flavorful start to your day.
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 and prepare the pan: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin pan evenly with olive oil spray to prevent sticking.
- Whisk eggs and egg whites: In a large mixing bowl, whisk together the 6 large eggs and 1 cup liquid egg whites until you achieve a smooth, homogeneous mixture.
- Add cheeses and vegetables: Stir in 1/2 cup cottage cheese, 1/2 cup shredded cheddar cheese, 1/2 cup finely chopped red bell pepper, 1/2 cup chopped fresh spinach, 1/4 cup chopped green onions, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
- Fill muffin cups: Divide the combined mixture evenly among the 12 muffin cups, filling each about three-quarters full to allow room for the muffins to rise.
- Bake the egg muffins: Place the muffin pan in the preheated oven and bake for 22 to 25 minutes, or until the tops are set and lightly golden brown.
- Cool and serve: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before serving or storing for later.
Notes
- You can substitute cheddar cheese with mozzarella or your favorite cheese for a different flavor.
- Feel free to add other vegetables like mushrooms or zucchini for extra nutrition and taste.
- These muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 1 month.
- Reheat individual muffins in the microwave for about 30 seconds before serving.
- Make sure the muffin cups are not filled to the top to prevent spills during baking.
