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Cottage Cheese Egg Muffin Cups

Cottage cheese egg muffin cups are a high-protein breakfast made by mixing eggs with cottage cheese for a tender, creamy crumb and baking until lightly golden. Chopped spinach, bell pepper, cheddar, and green onions pack flavor in every grab-and-go muffin.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 8 large eggs
Dairy
  • 1 cup cottage cheese
  • 1 cup shredded cheddar cheese
Vegetables
  • 1 cup baby spinach, chopped
  • 0.5 cup red bell pepper, diced
  • 0.25 cup green onions, sliced
Seasonings
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Cooking
  • 1 cooking spray

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and position a rack in the middle. Lightly grease a 12-cup muffin tin with cooking spray so the cups release easily.
Mix the egg base
  1. Whisk the eggs in a large bowl until smooth, about 30 seconds. Stir in the cottage cheese until evenly combined and no streaks remain.
Add vegetables and seasonings
  1. Add the cheddar cheese, chopped baby spinach, diced red bell pepper, green onions, garlic powder, onion powder, salt, and black pepper. Mix until the vegetables are evenly distributed throughout the egg mixture.
Fill muffin tin
  1. Divide the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full. Tap the pan lightly to help the mixture settle and level out.
Bake
  1. Bake for 22–25 minutes at 375°F, until the centers are set and the tops are lightly golden. The muffins should spring back when gently pressed.
Cool and store
  1. Cool in the pan for 5 minutes, then carefully remove the muffin cups. Serve warm, or let cool completely before refrigerating for meal prep.

Notes

Pro tip: chop spinach and bell pepper fairly small so the muffins bake evenly without pockets. Refrigerate in an airtight container up to 4 days; reheat in the microwave until hot. Freezing is yes—freeze cooled muffins in a freezer-safe bag up to 2 months and thaw overnight in the fridge. For a lower-sodium swap, use reduced-sodium cheddar and reduce added salt slightly to taste.