Description
Delicious and protein-packed Cheesy Protein Egg Muffins, perfect for a quick breakfast or snack. These savory muffins combine eggs, cottage cheese, cheddar, and fresh vegetables, baked until fluffy and golden.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 cup liquid egg whites
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
Vegetables & Seasonings
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup fresh spinach, chopped
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Other
- Olive oil spray, for greasing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin pan by greasing it thoroughly with olive oil spray to prevent sticking.
- Whisk Eggs: In a large mixing bowl, whisk together the 6 whole eggs and 1 cup of liquid egg whites until the mixture is smooth and well combined.
- Combine Ingredients: Stir in the cottage cheese, shredded cheddar cheese, finely chopped red bell pepper, chopped spinach, green onions, garlic powder, salt, and black pepper into the egg mixture until evenly distributed.
- Fill Muffin Cups: Evenly divide the mixture among the prepared muffin cups, filling each about three-quarters full to allow space for rising during baking.
- Bake: Place the muffin pan in the preheated oven and bake for 22 to 25 minutes, or until the muffins are set and the tops turn lightly golden.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes before serving or storing for later use.
Notes
- These egg muffins can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- Customize by adding your favorite vegetables or spices to suit your taste.
- Use a non-stick spray or oil to grease muffin pans to avoid sticking.
- Ensure muffins are fully cooked by checking that the tops are set and slightly golden.
- Perfect for meal prep and quick breakfasts on the go.
