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

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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.