Fluffy Cottage Cheese Egg Muffins
Delightfully fluffy and protein-packed, these cottage cheese egg muffins are a nutritious and customizable breakfast option that will keep you energized throughout the day.
Ingredients
Base Ingredients
- 1 cup cottage cheese Use fresh for best texture
- 6 large eggs Beaten separately for fluffier muffins
- 1 cup shredded cheese Cheddar, mozzarella, or your choice
Vegetable Mix-ins
- 1 cup chopped vegetables Use spinach, bell peppers, onions, zucchini or your favorites
Seasoning
- 1 teaspoon baking powder For leavening
- 1 teaspoon salt
- ½ teaspoon pepper
- to taste fresh or dried herbs Optional additions like parsley or chives
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with muffin liners.
- In a large mixing bowl, whisk together the cottage cheese and eggs until well combined.
- Add the shredded cheese, chopped vegetables, baking powder, salt, and pepper. Stir until evenly mixed.
- If using herbs, fold them into the mixture.
- Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full.
Baking
- Bake in the preheated oven for 20 to 25 minutes or until the muffins are puffed up and a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack.
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Notes
These muffins can be served warm or at room temperature. Pair them with avocado slices or Greek yogurt for extra flavor.