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Deliciously Fluffy Cottage Cheese Egg Muffins

These fluffy muffins packed with cottage cheese and vegetables make for a delightful breakfast or light lunch option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup cottage cheese low-fat or full-fat based on preference
  • 1 cup chopped vegetables such as bell peppers, spinach, or onions
  • 1 cup shredded cheese like cheddar or mozzarella; optional
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder optional
  • Fresh herbs for topping like chives or parsley; optional

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease your muffin tin or use silicone muffin cups.
  2. In a large bowl, crack the eggs and whisk them together until well blended.
  3. Stir in the cottage cheese, followed by the chopped vegetables, shredded cheese, salt, pepper, and garlic powder.
  4. Using a ladle or measuring cup, pour the mixture into the muffin tin, filling each compartment about two-thirds full.
Baking
  1. Bake in the preheated oven for about 25-30 minutes, or until the tops are set and begin to lightly brown.
  2. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.

Notes

These muffins can be stored in the refrigerator for up to 4 days or frozen individually for longer storage. To reheat, microwave for 30-60 seconds or bake in a preheated oven at 350°F (175°C) for 10-15 minutes.