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Fluffy cottage cheese egg muffins baked in a muffin tin for a nutritious snack

Fluffy Cottage Cheese Egg Muffins

Light and protein-packed muffins made with cottage cheese and mixed vegetables, perfect for a cozy breakfast or meal prep.
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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: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup cottage cheese Small-curd or large-curd both work
  • 1 cup mixed vegetables Chopped (e.g., spinach, bell peppers, onions)
  • Salt and pepper To taste
  • ½ cup shredded cheese Optional (e.g., cheddar, mozzarella, or pepper jack)
Equipment
  • 1 standard 12-cup muffin tin Ideal for baking
  • 1 bowl and whisk Or fork
  • 1 cutting board and knife
  • Cooking spray or muffin liners
  • Optional: blender or food processor For smooth batter
  • Optional: instant-read thermometer To check doneness

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or line with muffin liners.
  2. In a bowl, whisk together the eggs and cottage cheese until well combined.
  3. Stir in the mixed vegetables, salt, and pepper. If using, fold in the shredded cheese.
  4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 20–25 minutes, or until the muffins are set and lightly golden on top.
  2. Allow to cool slightly before removing from the tin.

Notes

These muffins are perfect for meal prep, can be stored in the refrigerator for up to 4 days, or frozen for 2–3 months. Variations include adding herbs, spices, or different types of cheese.