Description
Cheesy Protein Egg Muffins are a convenient, high-protein breakfast option packed with wholesome ingredients like eggs, cottage cheese, and fresh vegetables. These muffins are baked to a perfect golden finish, making them easy to prepare ahead of time and great for busy mornings or meal prepping.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 cup liquid egg whites
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
Vegetables and Seasonings
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup fresh spinach, chopped
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Preparation
- Olive oil spray, for greasing
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin pan with olive oil spray to prevent sticking.
- Mix Eggs: In a large bowl, whisk together the 6 large eggs and 1 cup of liquid egg whites until the mixture is smooth and well combined.
- Add Ingredients: Stir in 1/2 cup cottage cheese, 1/2 cup shredded cheddar cheese, finely chopped 1/2 cup red bell pepper, chopped 1/2 cup fresh spinach, 1/4 cup chopped green onions, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly distributed throughout the mixture.
- Fill Muffin Cups: Evenly divide the egg mixture into the prepared muffin pan, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 22 to 25 minutes until the tops are fully set and lightly golden brown, indicating the muffins are cooked through.
- Cool and Serve: Allow the muffins to cool for 5 minutes in the pan before removing them for serving or storing for later use.
Notes
- These muffins can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Reheat in the microwave for about 30 seconds before serving.
- You can substitute cheddar cheese with any cheese of your choice.
- Feel free to add other vegetables like mushrooms or zucchini for variety.
- Using liquid egg whites reduces cholesterol while boosting protein.
