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Baked Cottage Cheese Egg Muffins stacked with fork

Baked Cottage Cheese Egg Muffins

Print Recipe
Course Breakfast
Cuisine American
Keyword Egg muffins, high Protein, Low Carb
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 muffins
Calories 68
Author Steph

Equipment

  • 12 cup muffin tin

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 68kcal | Carbohydrates: 1g | Protein: 7g | Fat: 4g | Sugar: 1g