Description
A protein-packed grab-and-go breakfast that’s light, fluffy, and endlessly customizable. Perfect for busy mornings or meal prep!
Ingredients
- Base Muffins
- 6 large eggs
- ½ cup cottage cheese (full-fat or low-fat)
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Veggie Mix-Ins
- ½ cup bell peppers, finely chopped
- ¼ cup green onions, chopped
- ½ cup fresh spinach, chopped
- Optional Additions
- ¼–½ cup diced cooked turkey or shredded chicken (extra protein)
- 1–2 tablespoons jalapeños or a pinch of red pepper flakes (for heat)
- ¼ cup mushrooms, zucchini, or cherry tomatoes (for more fiber)
Instructions
1️⃣ Preheat Your Oven
Set your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with silicone/muffin liners for easy release.
2️⃣ Whisk the Eggs & Cottage Cheese
In a large bowl, crack in the eggs. Add cottage cheese, salt, pepper, and garlic powder. Whisk until completely smooth and pale yellow.
3️⃣ Fold in Cheese & Veggies
Stir in the shredded cheese, chopped bell peppers, green onions, and spinach. If using any optional add-ins (turkey, jalapeños, mushrooms, etc.), fold them in now.
4️⃣ Portion Into Muffin Tin
Divide the mixture evenly among the 12 cups, filling each roughly ¾ full to allow for rising.
5️⃣ Bake Until Set
Place in the oven and bake for 18–20 minutes, or until the tops are puffed and just golden. A toothpick inserted into the center should come out clean.
6️⃣ Cool & Store
Let the muffins rest 3–5 minutes in the pan, then gently remove and transfer to a wire rack. Cool slightly before serving—or let cool completely for storage.
Notes
- Make-Ahead & Freezing: Once cooled, store muffins in an airtight container in the fridge for up to 5 days. Freeze in a zip-top bag for up to 2 months; thaw overnight in the fridge or microwave briefly from frozen.
- Dairy-Free Swap: Use dairy-free cottage cheese (or silken tofu) and a vegan cheese alternative; bake just until set.
- Herb Boost: Add 1 tablespoon fresh herbs (chives, parsley, or dill) for brightness.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
Nutrition
- Serving Size: 12 muffins (about 6 servings, 2 muffins each)