Description
These Egg Muffins are packed with protein-rich eggs, creamy cottage cheese, and your choice of mix-ins, making them the best grab-and-go breakfast that’s delicious, nutritious, and meal prep-friendly.
Ingredients
Scale
- 8 large eggs
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 cup full-fat cottage cheese
- 1 cup shredded cheese (Cheddar, Monterey Jack, Swiss, Feta, etc. – see notes)
- 1 cup mix-ins of choice (see notes for ideas)
- Cooking spray (for greasing muffin tin)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat oven to 350°F (175°C). Generously grease a standard 12-cup non-stick muffin tin with cooking spray. Thorough greasing is important to prevent sticking.
- Whisk Egg Mixture: In a medium-sized bowl, whisk together the eggs, salt, pepper, and cottage cheese until well combined.
- Stir in Cheese and Mix-Ins: Stir the shredded cheese and your chosen mix-ins into the egg mixture.
- Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about 2/3 to 3/4 full.
- Bake: Bake in the preheated oven for about 20 minutes (adjust time slightly based on mix-ins used), or until the eggs are set and cooked through (a toothpick inserted into the center should come out clean, and the muffins should not be jiggly).
- Cool and Serve: Remove the pan from the oven and let the egg muffins cool in the pan for about 5 minutes. Carefully run a thin knife or spatula around the outside of each muffin to loosen it from the pan before removing. Serve warm or let cool completely for meal prep.
Notes
- Greasing Pan: Don’t skip generously greasing the muffin tin, even if it’s non-stick, to prevent the eggs from sticking. Silicone liners can also be used.
- Cottage Cheese: Full-fat cottage cheese adds creaminess and protein.
- Cheese Variations: Use your favorite shredded cheese like cheddar, Monterey Jack, Swiss, Colby Jack, Feta, or Gruyère.
- Mix-In Ideas (Choose about 1 cup total):
- Vegetables: Cooked spinach (squeezed dry), diced bell peppers, chopped broccoli florets, sautéed mushrooms, diced onions.
- Meats: Cooked and crumbled bacon, cooked and diced ham, cooked breakfast sausage.
- Herbs: Fresh chives, parsley, or dill.
- Ensure any vegetables or meats are pre-cooked before adding to the egg mixture.
- Doneness: Cook until the centers are fully set. Baking time might vary slightly depending on your oven and the mix-ins used.
- Storage: Store cooled egg muffins in an airtight container in the refrigerator for up to 4-5 days.
- Reheating: Reheat gently in the microwave or toaster oven.