Baked cottage cheese egg muffins are a breakfast triple threat. They are easy to put together, they are make ahead, and they are high protein to fuel your mornings!
The struggle is real when trying to get a high protein breakfast. Enter…
Baked cottage cheese egg muffins!
Even if you are not a fan of cottage cheese, you will love these. The traditional texture of cottage cheese is gone once you mix these up and bake them.
These are also jam packed with veggies to get your morning started right!
I use the word muffin loosely for these because as they cook, the expand into big muffins, but as they cool, they definitely decrease in size, and are a bit less muffin like.
But, since you use a muffin tin, I am going to stick with calling them muffins!
How to make Baked Cottage Cheese Egg Muffins:
Whisk eggs in a large bowl. Add in the rest of the ingredients. Divide into greased muffing tin. Bake.
Yes, it is that simple.
You MUST grease your muffin tin. Eggs and muffin tins can be an epic disaster.
Yes, these are perfect for meal prep!
I use these 2 compartment glass meal prep containers and pair them up with a bit of fruit. I use whatever is in season.
Make these for 4 days, and freeze what you have left.
Looking for more breakfast meal prep ideas? I’ve got you covered! Try:
- Low Carb Bacon & Eggers
- Veggie loaded breakfast pockets
- Make Ahead Ham & Egg cups
- Veggie Loaded Breakfast Skillet
Are you adding these to your meal plan this week?
Baked Cottage Cheese Egg Muffins
- 12 cup muffin tin
- 8 eggs
- 1 cup cottage cheese
- 1 large handful spinach
- 1/4 cup scallions, chopped
- 1 small red bell pepper
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- Pre heat oven to 375°F
- In a large bowl, whisk the eggs.
- Add the cottage cheese to the bowl and whisk to combine.
- Rip the spinach and add it to the bowl.
- Add in the bell pepper, scallion, salt, and pepper. Stir to combine.
- Grease a 12 cup muffin tin. Grease it really well. Eggs are notorious for sticking to muffin tins if you do not grease them well.
- Divide the mixture evenly into all of the muffin tin wells.
- Bake for 20-25 minutes until you can insert a toothpick and no egg comes off on it.
- The egg muffins will expand while cooking and while warm, as they cook, they will decrease in size.
- To reheat, place on a paper towel and microwave in 10 second intervals until warm. For a more crispy reheat, place in an airfryer at 375°F in 2 minute intervals until warm throughout.