Description
Cheesy Protein Egg Muffins are a delicious and nutritious breakfast option packed with eggs, cottage cheese, vegetables, and melty cheddar cheese. These egg muffins are easy to prepare, high in protein, and perfect for meal prep or a quick on-the-go meal. Baked to fluffy perfection with a golden top, they combine the flavors of fresh spinach, bell peppers, and green onions for a satisfying start to your day.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 cup liquid egg whites
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
Vegetables & Seasonings
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup fresh spinach, chopped
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Greasing
- Olive oil spray, for greasing the muffin pan
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin pan thoroughly with olive oil spray to prevent sticking.
- Whisk Eggs: In a large mixing bowl, whisk together the 6 large eggs and 1 cup liquid egg whites until the mixture is smooth and well combined.
- Add Ingredients: Stir in the cottage cheese, shredded cheddar cheese, finely chopped red bell pepper, chopped fresh spinach, chopped green onions, garlic powder, salt, and black pepper into the egg mixture until evenly distributed.
- Fill Muffin Cups: Evenly divide the egg mixture among the prepared muffin cups, filling each approximately 3/4 full to allow room for rising.
- Bake: Place the muffin pan in the oven and bake for 22 to 25 minutes, or until the tops of the muffins are set and lightly golden brown.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before serving or storing for later use.
Notes
- For a dairy-free version, substitute cottage cheese and cheddar cheese with dairy-free alternatives.
- These muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 1 month.
- Reheat in the microwave for 30-45 seconds before serving for a quick breakfast.
- You can add other vegetables or herbs like mushrooms, tomatoes, or parsley for variety.
- Using liquid egg whites reduces the cholesterol content compared to using only whole eggs.
