Cottage Cheese Egg Muffins
30 min
|
easy
|
clean eating,
gluten-free,
keto-friendly,
low-fat,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
These cottage cheese egg muffins are fluffy and high-protein little bites. They are homemade and outshine the coffee-shop egg bites, with creamy curds melting into the eggs, sweet bell pepper, spinach, and a clean hit of salt and black pepper.
Perfect for make-ahead breakfasts, meal prep, brunch spreads, or post-workout snacks. They bake up tender, colorful, and truly grab-and-go.
Ingredients (6 servings)
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Ingredients:
- 4 large eggs large eggs 4 ct
- ½ cup whole-milk cottage cheese whole-milk cottage cheese 3.85 oz
- ¼ cup fresh spinach, chopped fresh spinach 0.27 oz
- ¼ cup red bell peppers, chopped red bell pepper 0.13 ct
- ¼ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
How to Make Cottage Cheese Egg Muffins
-
Preheat and prep the tin
Heat the oven to 350 F or 175 C and grease 6 standard muffin cups well or use silicone liners so nothing sticks.
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Dry the veggies
Finely chop the spinach and red bell peppers, then blot them dry with a paper towel so the muffins set instead of going watery.
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Whisk the eggs with seasoning
In a medium bowl whisk 4 eggs with the salt and black pepper until the mixture is smooth and lightly foamy for a tender, fluffy bite.
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Fold in cottage cheese and vegetables
Stir in the cottage cheese until mostly smooth with a few small curds, then fold in the spinach and peppers so the mix stays airy.
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Fill and bake
Divide the mixture evenly among the 6 cups, filling about three-quarters full, then bake for 18 to 20 minutes until the centers are just set and the tops look slightly glossy.
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Rest, release, and serve
Cool in the pan for 5 minutes to finish setting, then run a thin spatula around the edges to release and serve warm or at room temperature.
Substitutions
- Cottage cheese -> Ricotta or quark
- Use the same amount of part-skim ricotta or quark for a creamier, slightly sweeter finish that still stays high protein and bakes clean without weeping.
- Spinach -> Baby kale or arugula
- Swap in finely chopped baby kale or arugula for the same green pop and structure, giving a peppery edge that plays nicely with the mild curds.
- Red bell pepper -> Roasted red pepper or sun-dried tomato
- Use chopped roasted red pepper or finely diced sun-dried tomatoes for deeper sweetness and concentrated flavor while keeping that bold red color.
Tips
- Get rid of excess moisture
- Squeeze or blot the greens and peppers dry so the custard sets silky instead of steaming into sponges.
- Whisk for lift, not for foam party
- Whisk until lightly frothy to trap a little air, which gives a tender crumb without making the muffins collapse later.
- Blend for luxe texture
- For ultra-smooth muffins, blend the cottage cheese with the eggs before folding in vegetables so you get a custardy, quiche-like bite.
- Season like you mean it
- Tiny bites need bold flavor, so do not be shy with salt and pepper, and consider a pinch of garlic powder or smoked paprika if you like a little swagger.
- Pull them slightly under
- Take the muffins out when the centers are just set with a slight jiggle because carryover heat finishes the job and keeps them juicy.
- Store smart for meal prep
- Chill on a rack, then keep in a glass container lined with a paper towel up to 4 days and reheat at 300 F for 6 to 8 minutes so they stay tender.
Nutrition Facts *
| Energy | 62 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 4 | g |
| Carbohydrates | 2 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my egg muffins rubbery or tough?
- They were overbaked or baked too hot, so pull them as soon as the centers set and avoid cranking the oven higher than 350 F.
- Why did the muffins collapse after cooling?
- Either the mixture had extra moisture or the eggs were whisked super foamy, so blot veggies well and whisk just until smooth and slightly frothy.
- How do I keep them from sticking to the pan?
- Grease the cups thoroughly or use silicone liners, then let the muffins rest 5 minutes before running a thin spatula around the edges to release.
- Can I add more vegetables without making them soggy?
- Yes, but cap total add-ins to about 1 cup for this batch and pre-cook or blot watery veggies like mushrooms or zucchini.
- Do these freeze well for grab-and-go breakfasts?
- Yes, freeze on a sheet until firm, then bag airtight up to 2 months and reheat from frozen at 325 F for 12 to 15 minutes.
- Can I make them dairy free while keeping protein high?
- Blend silken tofu with a teaspoon of lemon juice and a tablespoon of nutritional yeast to replace the cottage cheese for a clean, high-protein swap.
Serving Suggestions
Brunch it up with sliced avocado and a spoon of salsa or a drizzle of hot sauce for a fresh, clean kick that does not drown the eggs.
If you want a little extra character, fold in chopped scallions and a pinch of smoked paprika next time. Sometimes I like to swap the peppers for roasted ones to bring a gentle sweetness that plays beautifully with the creamy curds.
More pairings:
Reviews
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Allison, Leesburg VA: Had to use ricotta instead, but turned out great! Will try the cottage cheese next time
: Glad ricotta worked well, Allison! Let me know how you like the cottage cheese version.
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Donna: They were good but slightly soggy. Will try replacing the spinach with kale next time.
: Glad you liked them, Donna! Using kale should help reduce moisture for a firmer texture.
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Melissa: Very easy to make & delicious!
: Glad you enjoyed them, Melissa! 😊
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