Leveled Up Protein Packed Egg Muffins!

I have been making Egg Muffins for a quick morning breakfast or snacks for many years. But, in the past few years, I changed it up and mixed them a little differently.

In a blender, I used 12 eggs and 1 cup of cottage cheese and blended together. I poured the mixture in 12 silicone muffin tins and then added chopped veggies (peppers and onion) and topped with a little shredded cheese. You can add anything you like here, even cooked bacon or sausage.

It filled the muffin pan to the top of each. Then I baked at 350° for 30 minutes. Sit your muffin tins on a baking sheet for easy moving into and out of the oven.

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Why add the cottage cheese?

I like to freeze these or store them in my fridge so I can make ahead and eat throughout the week. The cottage cheese blended into the eggs makes the texture more solid, yet fluffy. They are less chewy and it adds another level of taste to these little protein packed snacks!