Fluffy Cottage Cheese Egg Muffins
Ingredients:
6 large eggs
1 cup cottage cheese (full-fat or reduced-fat)
1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
1/2 cup finely chopped onion
1 cup finely chopped bell pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon olive oil (for greasing muffin tin)
Fresh herbs (optional: parsley, chives, or spinach)
Optional Add-ins:
Chopped kale or spinach
Diced zucchini or mushrooms
Crumbled goat or feta cheese
Directions:
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tray with olive oil or use silicone liners.
Crack the eggs into a large mixing bowl and whisk until smooth and fully beaten.
Stir in the cottage cheese and shredded cheese until the mixture is well combined.
Season with garlic powder, onion powder, salt, and pepper to your liking.
Add the chopped onion, bell pepper, and any fresh herbs or optional vegetables for added texture and flavor.
Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
Bake for 18–20 minutes or until the tops are lightly golden and the muffins are set in the center.
Let them cool for a few minutes in the tray before gently removing. Serve warm or store in the fridge for quick breakfasts or snacks.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 110 kcal | Servings: 12 muffins
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