Ingredients
Scale
- 6 large eggs
- ¾ cup cottage cheese (full-fat or low-fat)
- ½ cup chopped spinach
- ⅓ cup diced bell peppers
- ¼ cup chopped green onions
- ¼ teaspoon garlic powder
- Salt & pepper to taste
- Optional: shredded cheese for topping
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- In a large bowl, whisk the eggs until smooth.
- Add cottage cheese, garlic powder, salt, and pepper. Whisk until fully combined and frothy.
- Stir in spinach, bell peppers, and green onions.
- Pour the mixture into the muffin cups, filling each about ¾ full.
- Optional: Top with shredded cheese.
- Bake for 22–25 minutes until puffed and set.
- Cool for 5 minutes before removing. Serve warm or store for later.
Notes
Use silicone liners to prevent sticking and blend the mixture for ultra-smooth texture. Customize with your favorite veggies, cheeses, or proteins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 110
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 140mg
Keywords: cottage cheese, egg muffins, high protein, meal prep, gluten free, breakfast