Description
These savory egg muffins are a perfect breakfast option, packed with protein and vegetables.
Ingredients
Scale
- 6 large eggs
- 4 egg whites
- 3/4 cup cottage cheese
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup chopped spinach
- 1/3 cup finely diced bell peppers
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Olive oil spray
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil spray.
- In a large bowl, whisk together the eggs, egg whites, cottage cheese, shredded cheese, salt, and pepper until smooth.
- Fold in chopped spinach and diced bell peppers.
- Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes or until the centers are set and slightly golden.
- Let cool in the muffin tin for 5 minutes before removing.
- Serve warm or store in an airtight container for later.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- Great for meal prep and can be customized with different vegetables or cheeses.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg