Light, fluffy, and high in protein — these cottage cheese egg muffins are a low-carb breakfast you can make ahead and enjoy all week.
- Author: Nicole Barrett
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Meal Prep, Snack
- Method: Baked
- Cuisine: American
Ingredients
8 large eggs
1/2 cup cottage cheese
1/2 cup shredded cheddar or mozzarella
1/2 cup diced bell peppers
1/4 cup chopped spinach
1/4 cup cooked bacon or ham (optional)
1/2 tsp salt
1/4 tsp pepper
Olive oil sprayCook Mode Prevent your screen from going dark
Instructions
1. Preheat oven to 375°F and grease a 12-cup muffin tin.
2. Whisk eggs, cottage cheese, salt, and pepper in a large bowl.
3. Fold in shredded cheese, vegetables, and cooked bacon.
4. Pour evenly into muffin cups (about 3/4 full).
5. Bake 20–25 minutes until golden and set.
6. Cool slightly before removing and serve warm.
Notes
Use full-fat cottage cheese for best texture.
Add any favorite vegetables or meats.
Store in fridge up to 5 days or freeze 2 months.
Reheat in microwave or oven for quick breakfasts.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 140mg
