Print

Wholesome High-Protein Breakfast Egg Muffins Easy Bake

high protein breakfast egg muffins - featured image
Print Recipe

These tender, fluffy egg muffins are packed with protein from eggs and cottage cheese, plus colorful veggies. Perfect for meal prep, they’re a quick, grab-and-go breakfast that tastes like a café favorite.

Ingredients

Scale
  • 8 large eggs
  • 1 cup cottage cheese (full-fat or 2%)
  • ½ cup shredded cheddar cheese
  • ½ cup chopped bell pepper (any color)
  • 1 cup packed chopped spinach
  • ¼ cup chopped onion
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder (optional)
  • Optional mix-ins: cooked crumbled sausage, bacon bits, chopped mushrooms, diced tomatoes (seeded), fresh herbs like chives or parsley (keep total add-ins to about 1½ cups)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with cooking spray or line with silicone liners.
  2. Add 1 cup of cottage cheese to a blender or food processor. Blend on high for 30-45 seconds until completely smooth. Set aside.
  3. Crack 8 large eggs into a large mixing bowl. Whisk vigorously for about 30 seconds until yolks and whites are fully combined and slightly frothy.
  4. Pour the blended cottage cheese into the whisked eggs. Add ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder. Whisk until smooth and fully incorporated.
  5. Fold in ½ cup shredded cheddar, ½ cup chopped bell pepper, 1 cup packed chopped spinach, and ¼ cup chopped onion. Stir gently until evenly distributed.
  6. Pour the mixture evenly into the prepared muffin tin, filling each cup about ¾ full. Use a ¼-cup measure for even portions.
  7. Bake for 18-22 minutes. Check at 18 minutes; muffins are done when edges are set, tops are lightly golden, and a knife inserted in the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack. Serve warm or let cool completely before storing.

Notes

Don’t overbake—pull muffins when center is just set and slightly jiggly. Blend cottage cheese until smooth for best texture. If using watery vegetables like tomatoes or zucchini, sauté first to remove excess moisture. Let muffins rest in pan for 5 minutes before removing. Store in airtight container in refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: egg muffins, high-protein breakfast, meal prep, healthy breakfast, cottage cheese eggs, easy breakfast recipe

Find it online: https://cookluma.com/wholesome-high-protein-breakfast-egg-muffins-easy-bake/