Fluffy Cottage Cheese Egg Muffins (Print-Friendly Version)

Enjoy tender egg muffins with cottage cheese, cheddar, and colorful veggies—perfect for quick breakfast prep.

# What You’ll Need to Make This:

→ Dairy and Eggs

01 - 6 large eggs
02 - 180 ml cottage cheese
03 - 120 ml shredded cheddar cheese
04 - 60 ml grated parmesan cheese

→ Vegetables and Herbs

05 - 60 ml chopped fresh spinach
06 - 60 ml diced red bell pepper
07 - 15 ml finely chopped chives

→ Seasoning

08 - Salt, to taste
09 - Black pepper, to taste

→ Preparation

10 - Cooking spray or muffin liners

# How to Prepare:

01 - Preheat oven to 175°C. Coat a 12-cup muffin tin with cooking spray or line with muffin liners.
02 - Crack eggs into a large bowl and whisk until thoroughly blended and slightly frothy.
03 - Add cottage cheese, cheddar cheese, and parmesan cheese to the eggs. Mix until integrated.
04 - Fold in chopped spinach, red bell pepper, and chives. Season with salt and black pepper according to preference.
05 - Evenly distribute the egg mixture among the muffin cups, filling each to approximately 3/4 full.
06 - Place the tray in the oven and bake for 20 to 25 minutes, until the muffins are set and the tops are lightly golden.
07 - Remove the tin from the oven and allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
08 - Serve warm or allow to cool completely for storage. Refrigerate for up to one week or freeze for longer storage.

# Extra Tips:

01 - Muffins can be customized by adding other vegetables such as mushrooms or onions.
02 - For extra flavor, add a pinch of chili flakes or a dash of hot sauce to the mixture.
03 - Incorporate cooked bacon or diced ham for a meat-based variation.
04 - Allow muffins to cool before storing to prevent excess moisture buildup.
05 - To reheat, microwave individual muffins for approximately 20 seconds.

Return