Description
These Cheesy Protein Egg Muffins make a convenient and nutritious breakfast or snack option, packed with high-quality protein and veggies. They are baked to perfection with a blend of eggs, cottage cheese, cheddar, and fresh vegetables, resulting in fluffy, flavorful muffins that are easy to prepare and perfect for on-the-go meals.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 cup liquid egg whites
Dairy
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
Vegetables & Herbs
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup fresh spinach, chopped
- 1/4 cup green onions, chopped
Seasonings & Others
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Olive oil spray, for greasing
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin pan thoroughly with olive oil spray to prevent sticking.
- Mix Eggs: In a large bowl, whisk together the 6 large eggs and 1 cup of liquid egg whites until the mixture is smooth and homogenous.
- Add Cheeses and Vegetables: 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. Mix well to evenly combine all ingredients.
- Fill Muffin Cups: Divide the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising while baking.
- Bake Muffins: Bake the muffins in the preheated oven for 22 to 25 minutes, or until the tops are set and lightly golden brown.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before removing. Serve warm or store for later use.
Notes
- You can substitute cheddar cheese with mozzarella or your preferred cheese for different flavors.
- Use any fresh vegetables you like such as diced tomatoes or mushrooms to customize the muffins.
- Store muffins in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
- These muffins reheat well in the microwave for a quick breakfast or snack.
- For a lower-fat option, use reduced-fat cheese and omit or reduce the cottage cheese.
