Description
These fluffy cottage cheese egg muffins are a high-protein, low-carb breakfast or snack option that comes together in under 30 minutes. They’re customizable with your favorite mix-ins and perfect for meal prep.
Ingredients
Scale
- 1 cup cottage cheese (or ricotta)
- 4 large eggs
- 1/4 cup milk or water
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup chopped spinach, mushrooms, or diced bell peppers
- Optional toppings: fresh herbs, chili flakes, or a drizzle of hot sauce
- Optional serving suggestions: avocado slices, salsa, or a dollop of Greek yogurt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone muffin liners.
- In a blender or food processor, combine the cottage cheese, eggs, milk or water, baking powder, salt, and black pepper. Blend until smooth.
- If using any optional mix-ins like spinach, mushrooms, or bell peppers, stir them into the blended mixture.
- Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the muffin tin.
- Serve warm, topped with fresh herbs, chili flakes, or a drizzle of hot sauce, if desired. Pair with avocado slices, salsa, or a dollop of Greek yogurt for added flavor.
Notes
- These muffins store well in the refrigerator for up to 5 days or can be frozen for longer storage.
- Reheat in the microwave for 20–30 seconds for a quick breakfast.
- Try different mix-ins like crumbled bacon, shredded cheese, or jalapeños for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 105 mg