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Cottage Cheese Egg Muffins

These cottage cheese egg muffins make a simple, tasty breakfast or snack. They are light, soft, and full of protein, perfect for busy mornings or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1 cup cottage cheese Use whole milk for creamier texture or low-fat for fewer calories.
  • 1/2 cup shredded cheddar or your favorite cheese
  • 1/2 cup chopped bell pepper or spinach Optional, can use any preferred vegetables.
  • 1/4 cup chopped onion Optional.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray or a little oil For greasing the muffin tin.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or oil.
  2. In a bowl, beat the eggs until smooth. Add the cottage cheese, salt, and pepper, and mix well.
  3. Stir in the shredded cheese and the chopped vegetables, if using.
  4. Pour the mixture evenly into the muffin cups, filling them about 3/4 full.
Baking
  1. Bake for 18 to 22 minutes, until the tops are set and lightly golden.
  2. Let them cool for a few minutes, then carefully remove from the tin with a spoon or knife.

Notes

Drain any very wet vegetables before adding them. Fill muffin cups evenly to ensure they cook at the same time. Avoid overbaking to prevent dryness. Let muffins cool slightly to help them maintain their shape.