Description
These Cheesy Protein Egg Muffins are a delicious and nutritious breakfast option packed with eggs, cottage cheese, cheddar, and fresh vegetables. Perfect for meal prep, they’re easy to make, high in protein, and bring a flavorful 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 & Seasoning
- 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
Other
- 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 mixing bowl, whisk together the 6 large eggs and 1 cup of liquid egg whites until the mixture is smooth and uniform.
- 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. Mix until all ingredients are well combined.
- Fill Muffin Cups: Evenly divide the egg mixture into the greased muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin pan in the oven and bake for 22 to 25 minutes, or until the muffin tops are set and turn 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 consumption.
Notes
- These muffins can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Feel free to customize with other vegetables or cheeses based on your preference.
- Ensure the muffin pan is well greased to prevent muffin sticking and make removal easier.
- For a dairy-free option, substitute cottage cheese and cheddar with plant-based alternatives.
