Start your day with these delicious and protein-packed Cottage Cheese Egg Muffins. Combining the richness of eggs and the creaminess of cottage cheese, these muffins are not only nutritious but also incredibly versatile. Perfect for meal prep, they make busy mornings a breeze.
Why You’ll Love This Recipe
- High in Protein: Both eggs and cottage cheese are excellent protein sources, keeping you full and energized throughout the morning.
- Quick and Easy: With minimal preparation and simple ingredients, these muffins are ready in no time.
- Customizable: Easily adapt the recipe with your favorite vegetables, meats, or cheeses to suit your taste preferences.
- Meal Prep Friendly: Make a batch ahead of time and store them for a quick grab-and-go breakfast or snack.
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- ½ cup diced red bell pepper
- ½ cup diced zucchini
- ½ cup shredded mozzarella cheese
- ½ cup diced cooked ham
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with silicone muffin liners.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs and cottage cheese until well combined.
- Add Fillings: Stir in the diced red bell pepper, zucchini, shredded mozzarella, diced ham, Italian seasoning, salt, and pepper. Mix until all ingredients are evenly distributed.
- Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Cool and Serve: Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Servings and Timing
- Yield: 12 muffins
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
Variations
- Vegetarian: Omit the ham and add more vegetables like spinach, mushrooms, or onions.
- Spicy: Incorporate diced jalapeños or a pinch of chili flakes for a kick.
- Herbaceous: Add fresh herbs like chives, parsley, or basil for extra flavor.
Storage/Reheating
- Refrigerator: Store cooled muffins in an airtight container for up to 5 days.
- Freezer: Place muffins in a freezer-safe bag and freeze for up to 2 months.
- Reheating: Reheat in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 10 minutes.
FAQs
Can I use other types of cheese?
Yes, feel free to substitute mozzarella with cheddar, feta, or your preferred cheese.
Are these muffins suitable for a keto diet?
Absolutely, they are low in carbs and high in protein, making them keto-friendly.
How can I prevent the muffins from sticking to the pan?
Using silicone muffin liners or greasing the tin thoroughly should prevent sticking.
Can I make these muffins dairy-free?
You can substitute cottage cheese with a dairy-free alternative, though it may slightly alter the texture.
What other vegetables can I add?
Chopped spinach, mushrooms, onions, or tomatoes work well in these muffins.
How do I know when the muffins are done?
They should be set in the center and lightly golden on top. A toothpick inserted should come out clean.
Can I eat these muffins cold?
Yes, they are delicious both warm and cold, making them perfect for on-the-go snacks.
Is it necessary to use Italian seasoning?
No, you can use any herbs or spices you prefer to customize the flavor.
How long can I store these muffins?
They last up to 5 days in the refrigerator and up to 2 months in the freezer.
Can I double the recipe?
Yes, you can easily double the ingredients to make a larger batch.
Conclusion
Cottage Cheese Egg Muffins are a nutritious and convenient breakfast option that can be tailored to your liking. With their high protein content and versatility, they are sure to become a staple in your meal prep routine.
Print
Cottage Cheese Egg Muffins
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
Start your day with Cottage Cheese Egg Muffins, a protein-packed, customizable breakfast option perfect for meal prep. These easy-to-make muffins combine eggs, cottage cheese, and fresh veggies for a nutritious grab-and-go meal.
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- ½ cup diced red bell pepper
- ½ cup diced zucchini
- ½ cup shredded mozzarella cheese
- ½ cup diced cooked ham
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat Oven: Set oven to 375°F (190°C). Grease a 12-cup muffin tin or use silicone liners.
- Whisk Eggs: In a large bowl, whisk eggs and cottage cheese until smooth.
- Add Fillings: Stir in red bell pepper, zucchini, mozzarella, ham, Italian seasoning, salt, and pepper. Mix until combined.
- Fill Muffin Cups: Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Bake: Bake for 20-25 minutes or until muffins are set and lightly golden.
- Cool: Let muffins cool in the tin for a few minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Variations: Make it vegetarian by omitting ham and adding spinach or mushrooms. Add jalapeños for spice or fresh herbs for extra flavor.
- Storage: Store in the fridge for up to 5 days or freeze for 2 months. Reheat in the microwave or oven as needed.
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