Easy Breakfast Cottage Cheese Egg Muffins
These fluffy and protein-packed cottage cheese egg muffins are the perfect make-ahead breakfast. Blended cottage cheese creates a creamy, airy texture while cheddar and bacon add rich flavor. Golden on top and soft inside, they’re ideal for meal prep, busy mornings, or a quick healthy snack.
Equipment
- Muffin tin (12-cup)
- Blender or food processor
- Mixing Bowl
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 6 large eggs
- 1 cup full-fat cottage cheese
- ½ cup shredded cheddar cheese
- ¼ cup cooked bacon bits
- ¼ cup chopped fresh spinach or parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Non-stick cooking spray or 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with non-stick spray or olive oil.
- Add eggs, cottage cheese, salt, and black pepper to a blender. Blend until smooth and creamy.
- Pour the mixture into a mixing bowl. Stir in shredded cheddar cheese, bacon bits, and chopped spinach or parsley.
- Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20 minutes or until the tops are golden and the centers are set.
- Remove from oven and allow to rest for 5 minutes. Carefully remove muffins from the pan and transfer to a cooling rack before serving.
Notes
Nutritional Information (Per Muffin – Approximate)
- Calories: 110
- Protein: 9g
- Fat: 8g
- Carbohydrates: 1-2g
