Veggie-Loaded Cottage Cheese Egg Muffins
These veggie-loaded **egg muffins** are a protein-packed breakfast solution perfect for busy mornings or meal prepping. Made with cottage cheese, eggs, and customizable add-ins, they’re easy, filling, and freezer-friendly.
Equipment
- Mixing bowl
- Whisk or blender
- Muffin tin
- Oven
Ingredients
- - 6 large eggs
- - ¾ cup cottage cheese 2% or full-fat
- - ½ cup shredded cheese optional – cheddar, mozzarella, feta
- - 1 cup chopped vegetables bell peppers, mushrooms, onions
- - ½ cup cooked protein chicken, sausage, bacon, beans
- - 1 cup finely chopped kale or spinach
- - ¼ tsp salt
- - ¼ tsp black pepper
- - Optional: paprika cayenne, Italian seasoning
Instructions
- Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin.
- In a large bowl, whisk eggs and cottage cheese until well combined.
- Stir in shredded cheese (if using), chopped veggies, kale, protein, and seasonings.
- Spoon mixture evenly into muffin cups, filling each about ¾ full.
- Bake for 25–30 minutes, or until muffins are puffed and lightly golden.
- Let cool for 5–10 minutes before removing from the pan. Serve warm or store for later.
Notes
- Muffins may stick without proper greasing—use spray or butter generously.
- Drain excess liquid from veggies and cottage cheese to avoid soggy texture.
- Store in fridge up to 4 days or freeze up to 3 months.
- Drain excess liquid from veggies and cottage cheese to avoid soggy texture.
- Store in fridge up to 4 days or freeze up to 3 months.