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Golden baked egg muffins with spinach, red bell pepper and melted cheddar on a light wood board.

Egg Muffins With Cottage Cheese: 35-Minute Meal Prep Breakfast

Blended cottage cheese keeps these egg muffins tender and adds protein, while spinach, red bell pepper and cheddar make them savory enough to look forward to. Bake a batch, refrigerate, and reheat two at a time for a fast weekday breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 10 large eggs
  • 1/2 cup low-fat cottage cheese
  • 1 cup baby spinach chopped
  • 1/2 cup red bell pepper diced
  • 2 whole green onions sliced
  • 1/2 cup sharp cheddar cheese shredded, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • cooking spray as needed, for the muffin tin

Method
 

  1. Heat the oven to 375 °F. Spray a 12-cup standard muffin tin generously with cooking spray, including the rims.
  2. Blend the eggs, cottage cheese, salt and pepper for 20 to 30 seconds, until smooth; a whisk and a large bowl work too.
  3. Pour the egg mixture into a large bowl and stir in the spinach, bell pepper, green onions and 1/3 cup of the cheddar.
  4. Divide the mixture among the 12 cups, about 1/3 cup each, and scatter the remaining cheddar on top.
  5. Bake for 20 minutes, until the muffins are puffed and set in the center; add 2 minutes if the center still jiggles.
  6. Cool in the tin for 5 minutes, then run a thin knife around each muffin and lift it out. Serve warm, refrigerate up to 4 days, or freeze up to 2 months.