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Ultimate Make-Ahead Breakfast Egg Muffins with Cottage Cheese

Close-up of a freshly baked, golden brown egg muffin topped with melted cheese and green spinach pieces.
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Prepare these protein-packed egg muffins for a quick, healthy, grab-and-go breakfast. They are freezer-friendly and simple to customize for meal prep.

Ingredients

Scale
  • 12 large eggs
  • 1 cup low-fat cottage cheese
  • 1/4 cup milk (any kind)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped spinach
  • 1/2 cup diced bell peppers (any color)
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin or line with paper liners.
  2. In a large bowl, whisk together the eggs, cottage cheese, milk, salt, and pepper until the mixture is smooth. Blending the cottage cheese slightly helps create a fluffier texture.
  3. Stir in the chopped spinach, diced bell peppers, and shredded cheddar cheese into the egg mixture.
  4. Distribute the vegetable and cheese mixture evenly among the 12 muffin cups, filling each about three-quarters full.
  5. Bake for 18 to 22 minutes, or until the egg muffins are set in the center and lightly golden.
  6. Remove the tin from the oven and let the egg muffins cool in the tin for 5 minutes before carefully removing them.
  7. Serve warm, or cool completely for meal prepping.

Notes

  • For best freezer results, cool the egg muffins completely before storing them in an airtight, freezer-safe container or bag.
  • Reheat frozen egg muffins in the microwave for 60 to 90 seconds, or until heated through.
  • You can substitute cottage cheese with plain Greek yogurt for a similar protein boost.
  • Add cooked, crumbled sausage or bacon for a meat-inclusive, low-carb egg muffin variation.

Nutrition

Find it online: https://delishcraze.com/easy-make-ahead-egg-muffin-recipe/