Fluffy Cottage Cheese Egg Muffins

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These Fluffy Cottage Cheese Egg Muffins are savory, incredibly protein-packed, and wonderfully light. Blending the cottage cheese directly with the eggs whips air into the batter, giving these breakfast bites a velvety, souffle-like texture without needing heavy cream.

Prep time: 10 mins | Cook time: 20–25 mins | Serves: 12 muffins

Ingredients

  • 1 cup cottage cheese (whole milk or low-fat)
  • 8 large eggs
  • $\frac{1}{2}$ cup shredded cheddar or Monterey Jack cheese
  • $\frac{1}{2}$ cup fresh baby spinach, finely chopped
  • $\frac{1}{2}$ cup bell pepper, diced small
  • $\frac{1}{4}$ cup onion, finely diced (optional)
  • $\frac{1}{2}$ tsp garlic powder
  • $\frac{1}{2}$ tsp salt
  • $\frac{1}{4}$ tsp freshly ground black pepper
  • Optional add-ins: Diced cooked bacon, ham, or crumbled breakfast sausage.

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with non-stick cooking spray or use high-quality silicone muffin liners to ensure they don’t stick.
  2. Blend the Base: In a blender, combine the cottage cheese, eggs, garlic powder, salt, and black pepper. Blend on high for 30 to 45 seconds until completely smooth and frothy.
  3. Distribute Veggies and Cheese: Divide the finely chopped spinach, diced bell peppers, onion, and shredded cheese evenly across the 12 muffin cups. (If adding meat like bacon or ham, add it here too).
  4. Pour the Egg Mixture: Pour the blended cottage cheese and egg batter evenly over the fillings in each muffin cup, filling them about $\frac{3}{4}$ full. Give each cup a quick gentle stir with a toothpick or fork to make sure the veggies are fully submerged in the liquid.
  5. Bake: Bake on the center rack for 20 to 25 minutes, or until the egg muffins are puffed up, set in the center, and lightly golden on top.
  6. Cool and Serve: Let them cool in the pan for 5 minutes (they will deflate slightly as they cool, which is completely normal). Run a knife around the edges to loosen, and serve warm or store in the fridge for a quick grab-and-go breakfast all week!

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