Fluffy Cottage Cheese Egg Muffins
These Fluffy Cottage Cheese Egg Muffins are a light, protein-packed breakfast made with eggs, cottage cheese, vegetables, and savory cheeses. Perfect for meal prep, they bake up soft, airy, and satisfying while staying low-carb and gluten-free.
Equipment
- muffin tin
- Mixing bowl
- Whisk
- measuring cups
- wire rack
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 0.5 cup shredded cheddar cheese
- 0.25 cup grated parmesan cheese
- 0.33 cup chopped fresh spinach
- 0.25 cup diced red bell pepper
- 1 tbsp finely chopped chives
- salt, to taste
- black pepper, to taste
- cooking spray or muffin liners
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin or line with muffin liners.
- Crack the eggs into a large bowl and whisk until fully blended and slightly frothy.
- Stir in the cottage cheese, shredded cheddar, and parmesan cheese until well combined.
- Gently fold in the spinach, red bell pepper, and chives. Season with salt and black pepper to taste.
- Divide the egg mixture evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes, until the centers are set and the tops are lightly golden.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm or allow to cool completely before storing for later.
Notes
Drain excess liquid from cottage cheese for the best texture. Let muffins cool completely before storing to prevent condensation. Customize easily with different vegetables, cheeses, or cooked meats.