Description
Delicious and fluffy egg muffins made with cottage cheese and diced vegetables, perfect for busy mornings or brunch gatherings.
Ingredients
Scale
- 4 large eggs
- 1 cup cottage cheese
- 1 cup diced vegetables (like bell peppers, spinach, or onions)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- Cooking spray or oil for greasing the muffin tin
- A splash of milk for a silkier texture (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
- In a large mixing bowl, whisk together the eggs and cottage cheese until well combined.
- Stir in the diced vegetables, salt, pepper, garlic powder, and onion powder until evenly mixed.
- Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
- Let cool for a few minutes before removing from the tin.
- Enjoy warm or store in an airtight container for meal prep.
Notes
Great for meal prep and can be easily customized with different vegetables and seasonings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg
Keywords: muffins, breakfast, cottage cheese, easy recipe, vegetarian