Cottage Cheese Egg Muffins
These Cottage Cheese Egg Muffins are light and fluffy, plus loaded with veggies and 7 grams of protein! Perfect for meal prep.
Servings: 12 egg muffins
Calories: 86kcal
Ingredients
- 8 large eggs
- 1 cup cottage cheese I used 2% fat
- 1/2 large bell pepper finely chopped
- Handful spinach finely chopped
- 1/2 cup cheese grated
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 375 F and line muffin tin with parchment paper liners. Set aside.
- In a large bowl, add eggs, cottage cheese, salt and pepper. Whisk with a fork.
- Then add bell pepper, spinach and cheese. Whisk again.
- Divide egg mixture evenly between openings of a muffin pan, filling each one almost full. Bake for 23 minutes or until toothpick inserted in the middle of center comes out clean and egg muffins have puffed up.
- Remove from the oven and enjoy.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
- Freeze: Cook and cool. Transfer in an airtight container with a lid and freeze for up to 3 months.
Nutrition
Serving: 1 egg muffin | Calories: 86kcal | Carbohydrates: 1g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 132mg | Sodium: 232mg | Fiber: 0.2g | Sugar: 1g