Cottage Cheese and Vegetable Egg Muffins

cottage cheese and vegetable egg muffins
SerVING SIZE: 4 Muffins

These high-protein egg muffins combine cottage cheese, eggs, and fresh vegetables for a balanced, easy-to-prep meal. They’re great for a quick breakfast or snack and can be stored in the fridge for a couple of days.

Ingredients

  • 4 large eggs
  • ½ cup low-fat cottage cheese
  • ½ cup chopped spinach
  • ¼ cup diced red bell pepper
  • ¼ cup diced zucchini
  • 2 tbsp chopped green onion
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • Pinch of salt (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease or line 4 muffin cups.
  2. In a bowl, whisk the eggs until smooth. Stir in cottage cheese.
  3. Add spinach, bell pepper, zucchini, green onion, garlic powder, pepper, and salt. Mix well.
  4. Pour the mixture evenly into the 4 muffin cups.
  5. Bake for 20–22 minutes, until the muffins are set and lightly golden on top.
  6. Let cool for a few minutes before removing from the tin. Serve warm or refrigerate for later.

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