Easy Cottage Cheese Egg Muffins
High-protein cottage cheese egg muffins made with simple ingredients. These fluffy, veggie-packed muffins are perfect for easy meal prep breakfasts and busy mornings.
Servings 12
Calories 93kcal
Ingredients
- 8 eggs
- 1 cup low-fat small curd cottage cheese
- 4 teaspoons dried thyme
- 2 tablespoons all-purpose flour
- ¼ cup grated parmesan
- ½ cup shredded cheddar cheese
- ½ teaspoon kosher salt
- ½ cup chopped spinach
Instructions
- Preheat your oven to 350 F and grease a standard muffin tin.
- In a large mixing bowl, whisk together the eggs, cottage cheese, flour, parmesan, thyme, salt, and a pinch of pepper until smooth and well combined.
- Place about 1 tablespoon chopped spinach and shredded cheese into each muffin tin.
- Pour the egg mixture evenly into the greased muffin cups, filling each about ¾ full.
- Bake for 25–30 minutes, or until the muffins are set in the centre and lightly golden on top.
- Let cool for a few minutes before removing from the tin. Serve warm or store for meal prep!
Nutrition
Serving: 1muffin | Calories: 93kcal | Carbohydrates: 4g | Protein: 8.2g | Fat: 5g | Sodium: 224mg | Fiber: 0.3g