Name: Baked Cottage Cheese Egg Muffins Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups diced vegetables (such as zucchini, peppers, mushrooms, cherry tomatoes, and green onions); 1 cup spinach, chopped; 8 large eggs; ¼ cup heavy cream or half and half; 1 cup cottage cheese; ⅔ cup shredded cheddar cheese; ½ tablespoon freshly minced herbs (such as parsley, chives, and basil); 1 teaspoon paprika; Salt and pepper, to taste; Cooking spray

These Baked Cottage Cheese Egg Muffins are a healthy and delicious breakfast or snack option that’s perfect for meal prep. Packed with protein and vegetables, they’re easy to customize with your favorite flavors and ingredients.

Why You’ll Love This Recipe

Healthy and Versatile: These egg muffins are a great way to incorporate protein and vegetables into your breakfast or snack routine. You can customize them with your favorite vegetables, cheeses, and seasonings.
Easy to Make: With simple ingredients and straightforward instructions, these egg muffins are a breeze to prepare.
Perfect for Meal Prep: Make a batch ahead of time and store them in the refrigerator for a quick and healthy breakfast or snack throughout the week.

Ingredients

Here’s what you’ll need to make these delicious Baked Cottage Cheese Egg Muffins:

Diced vegetables: I used zucchini, peppers, mushrooms, cherry tomatoes, and green onions, but you can use any vegetables you like.
Spinach: Chopped, adds nutrients and a vibrant green color.
Eggs: Large, for a fluffy and satisfying texture.
Heavy cream or half and half: Adds richness and creaminess.
Cottage cheese: Adds protein and a slightly tangy flavor.
Shredded cheddar cheese: Adds cheesy flavor and a bit of stretch.
Fresh herbs: Such as parsley, chives, and basil, add a fresh and fragrant flavor.
Paprika: Adds a touch of color and a smoky flavor.
Salt and pepper: To taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Baked Cottage Cheese Egg Muffins

Step 1: Preheat and Sauté Vegetables

Preheat your oven to 375°F (190°C). Heat a drizzle of olive oil in a skillet over medium-high heat. Add the diced vegetables and sauté for 5-7 minutes, or until softened. Add the chopped spinach during the last minute of cooking and cook until wilted. Remove the vegetables from the heat and set aside to cool slightly.

Step 2: Combine Ingredients

In a large bowl, whisk together the eggs, heavy cream (or half and half), shredded cheddar cheese, minced herbs, paprika, salt, and pepper. Stir in the sautéed vegetables and cottage cheese until well combined.

Step 3: Fill Muffin Cups and Bake

Grease a muffin pan with cooking spray. Fill each muffin cup about ⅔ full with the egg mixture. Bake in the preheated oven for about 30 minutes, or until the eggs are set and the tops are lightly golden brown.

Step 4: Serve or Store

Remove the egg muffins from the oven and let them cool slightly before serving. Enjoy them warm, at room temperature, or cold. You can store leftover egg muffins in an airtight container in the refrigerator for up to 3 days.

Pro Tips for Making the Recipe

Use fresh ingredients: Fresh vegetables and herbs will give you the best flavor and texture.
Don’t overfill the muffin cups: Overfilling the cups will cause the egg muffins to overflow during baking.
Adjust the seasonings: Feel free to adjust the amount of herbs, spices, salt, and pepper to your liking.

How to Serve Baked Cottage Cheese Egg Muffins

Breakfast or Brunch: These egg muffins are a perfect addition to any breakfast or brunch spread.
Snack: Enjoy them as a quick and satisfying snack on the go.
Lunchbox: Pack them in lunchboxes for a healthy and protein-packed lunch.

Make Ahead and Storage

Storing Leftovers

Store leftover egg muffins in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat gently in the microwave or oven until warmed through.

FAQs

Can I use a different type of cheese?

Absolutely! Feel free to experiment with your favorite cheeses, such as Gruyère, Monterey Jack, or a blend of cheeses.

Can I add meat to these egg muffins?

Yes, you can add cooked and crumbled bacon, sausage, or ham to the egg mixture.

Can I freeze these egg muffins?

Yes, you can freeze them for up to 3 months. Let them cool completely, then transfer them to a freezer bag or an airtight container. Thaw overnight in the refrigerator before reheating.

How can I make these egg muffins vegetarian?

This recipe is already vegetarian-friendly!

There you have it! A healthy, delicious, and easy-to-make recipe for Baked Cottage Cheese Egg Muffins that’s perfect for any time of day. Enjoy!