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High Protein Muffin Tin Egg Muffins

Enjoy a delightful and protein-packed breakfast with these High Protein Muffin Tin Egg Muffins made with cottage cheese, perfect for busy mornings or family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs Fresh eggs preferred for best results.
  • 1 cup cottage cheese Low-fat or full-fat, your choice.
  • 1 cup spinach Chopped, fresh or frozen.
  • 1 piece bell pepper Diced.
  • 1/2 piece onion Finely chopped.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Optional Toppings
  • to taste shredded cheese
  • to taste fresh herbs
  • to taste diced tomatoes

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a muffin tin with cooking spray or oil. You can also use silicone muffin cups for easy removal.
Mixing
  1. In a large mixing bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and black pepper until well combined.
  2. Fold in the chopped spinach, diced bell pepper, and onion gently into the egg mixture.
Baking
  1. Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full.
  2. Bake in the preheated oven for about 20-25 minutes, or until the tops are set and lightly golden.
  3. Let the muffins cool in the tin for 5 minutes before removing.
Serving
  1. Serve warm or store for later.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Freeze individually wrapped for up to 3 months. Reheat in the microwave for about 30-60 seconds.