Go Back
Egg muffins have taken kitchens by storm, emerging as a versatile meal option that caters to various dietary preferences and lifestyles. These delightful bites are not only easy to prepare but also incredibly adaptable, allowing for a myriad of flavor combinations based on personal taste and seasonal ingredients. One standout version of this popular dish is the Cloudy Cottage Cheese Egg Muffins, which blend the creamy richness of cottage cheese with the wholesome goodness of vegetables and eggs.

Fluffy Cottage Cheese Egg Muffins

Discover the delightful sweetness of Cloudy Cottage Cheese Egg Muffins, the perfect healthy breakfast option! These fluffy, protein-packed muffins combine creamy cottage cheese with a mix of fresh vegetables like spinach, bell peppers, and tomatoes for a nutritious start to your day. Easy to prepare and ideal for meal prep, they make busy mornings hassle-free. Enjoy them warm or at room temperature, and customize your flavors for a deliciously versatile treat!
Print Recipe Pin Recipe

Ingredients
  

1 cup cottage cheese (large curd)

6 large eggs

1 cup fresh spinach, chopped

1/2 bell pepper, diced (any color)

1/2 cup cherry tomatoes, halved

1/4 cup green onions, sliced

1/2 cup shredded cheese (cheddar, feta, or your choice)

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 teaspoon salt (adjust to taste)

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (180°C). Grease a muffin tin with cooking spray or a light coating of olive oil to prevent sticking.

    Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and black pepper until well combined and creamy.

      Add Vegetables and Cheese: Fold in the chopped spinach, diced bell pepper, halved cherry tomatoes, sliced green onions, and shredded cheese into the egg mixture. Ensure all ingredients are evenly distributed.

        Fill the Muffin Tin: Pour the mixture into the prepared muffin tin, filling each muffin cup about 3/4 full. This mixture will puff up while baking.

          Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set in the middle and lightly golden on top. A toothpick inserted into the center should come out clean.

            Cool and Serve: Once baked, remove the muffin tin from the oven and allow it to cool for a few minutes. Carefully run a knife along the edges to release the muffins, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

              Storage: These fluffy cottage cheese egg muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for later use. Reheat in the microwave or oven before serving.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 12 muffins