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Muffin Tin Cottage Cheese Egg Muffins fresh out of the oven

Muffin Tin Cottage Cheese Egg Muffins

These protein-packed Muffin Tin Cottage Cheese Egg Muffins are an easy, customizable breakfast option that can be prepared ahead of time for busy mornings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 large large eggs
  • 1 cup cottage cheese
  • 1/2 cup shredded cheese (cheddar or mozzarella) Use your favorite cheese.
  • 1/2 cup diced bacon or sausage (optional) Feel free to skip for a vegetarian option.
  • 1/2 cup chopped vegetables (spinach, bell peppers, onions, etc.) Use a variety for different flavors.
  • to taste Salt and pepper
  • Cooking spray or oil for greasing the muffin tin Any cooking oil will work.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
  2. In a blender, combine the eggs and cottage cheese. Blend until smooth.
  3. Pour the mixture into a mixing bowl, then stir in the cheese, meat (if using), vegetables, salt, and pepper.
  4. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
Baking
  1. Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
  2. Allow to cool for a few minutes before removing from the tin.

Notes

These muffins are great served warm, with salsa or hot sauce on the side. They can be refrigerated for up to 5 days or frozen for later use.