Description
These Cheesy Protein Egg Muffins are a flavorful and nutritious breakfast option packed with eggs, cheese, and vegetables. Perfectly baked to a golden top, they make an easy grab-and-go meal, high in protein and low in carbs to kickstart your day.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 cup liquid egg whites
Dairy
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
Vegetables
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup fresh spinach, chopped
- 1/4 cup green onions, chopped
Seasonings
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Other
- Olive oil spray, for greasing
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan using olive oil spray to prevent sticking.
- Mix eggs: In a large bowl, whisk together the 6 large eggs and 1 cup liquid egg whites until the mixture is smooth and well combined.
- Add cheeses and vegetables: Stir in 1/2 cup cottage cheese, 1/2 cup shredded cheddar cheese, 1/2 cup finely chopped red bell pepper, 1/2 cup chopped fresh spinach, 1/4 cup chopped green onions, along with 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly distributed.
- Fill muffin cups: Evenly divide the egg mixture among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 22 to 25 minutes. The muffins are done when the tops are set and lightly golden.
- Cool and serve: Let the muffins cool in the pan for 5 minutes before removing. Serve warm or store for later use.
Notes
- These muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
- Feel free to substitute vegetables based on preference or seasonal availability.
- For a lower fat option, use reduced-fat cheese varieties.
- Ensure the muffins are cooled completely if freezing to maintain texture.
