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High Protein Breakfast Egg Muffins

Fluffy baked egg muffins made with cottage cheese, cheddar, and vegetables. Each muffin has about 6 grams of protein, and the recipe is easy to prep ahead, store, and reheat for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 10 large eggs
  • 1/2 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced bell pepper
  • 1/2 cup chopped spinach
  • 1/4 cup diced onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Nonstick cooking spray or oil , for the pan

Equipment

  • 12-cup muffin tin
  • Mixing bowl or blender
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin thoroughly.
  2. Blend or whisk eggs, cottage cheese, garlic powder, salt, and pepper until smooth.
  3. Divide bell pepper, spinach, onion, and shredded cheese evenly among the muffin cups.
  4. Pour the egg mixture over the mix-ins, filling each cup about three-quarters full.
  5. Bake for 18–20 minutes, until set and lightly golden, and a toothpick comes out clean.
  6. Cool in the pan for 5 minutes, then loosen edges and remove muffins.