Description

Hey sunshine! Whether you’re hustling through morning chaos or craving a snack that won’t leave you crashing, these Fluffy Cottage Cheese Egg Muffins are here to save your day. They’re protein-packed, veggie-loaded, and so tender it’s like biting into a cheesy cloud. No soggy cereal, no drive-thru guilt—just a dozen bites of fluffy, savory brilliance. You can whip them up in under 40 minutes and enjoy all week. Let’s bring the joy back to breakfast!

Ingredients

Scale

6 large eggs (room temperature if possible)
1 cup cottage cheese (full-fat preferred for best texture)
½ cup milk (any type: dairy or non-dairy)
½ tsp salt
¼ tsp freshly ground black pepper
1 cup chopped spinach (fresh or thawed frozen, squeezed dry)
½ cup diced bell peppers (any color!)
½ cup shredded cheddar cheese (or Monterey Jack, Swiss, feta, etc.)

Optional Add-Ins:

¼ cup cooked bacon or sausage bits
2 tbsp chopped green onions or chives
A pinch of red chili flakes or hot sauce
Chopped mushrooms, tomatoes, or herbs

Instructions

1. Preheat & Prep (5 mins)

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with oil, butter, or cooking spray. Silicone liners = no sticking and easy cleanup!

2. Whisk the Base (3 mins)

In a large bowl, crack in the eggs and whisk until frothy. Add cottage cheese, milk, salt, and pepper. Whisk until mostly smooth—don’t worry about small curds; they melt beautifully while baking.

3. Add the Good Stuff (2 mins)

Stir in chopped spinach, bell peppers, shredded cheese, and any additional ingredients you like. Fold gently—overmixing can make them tough.

4. Pour & Sprinkle (5 mins)

Divide mixture evenly among muffin cups—about ¾ full. Sprinkle a pinch of cheese on top of each if you love a golden crust (you do).

5. Bake to Fluff Perfection (20–25 mins)

Bake in the center of the oven for 22–25 minutes, or until tops are puffed, lightly golden, and a toothpick comes out clean. Do not open the oven early—let those babies rise!

6. Cool & Remove (5 mins)

Let muffins rest in the tin for 5 minutes to set. Run a butter knife around the edges to loosen, then lift them out gently. Cool on a wire rack or eat them warm straight from the tray—no judgment.

Notes

Meal prep win: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Reheat magic: Microwave for 30–40 seconds for a warm, steamy muffin that tastes freshly baked.
More veggies? Add up to 1 extra cup of chopped vegetables—just keep total moisture in check.
No cottage cheese? Use ricotta or blend the cottage cheese first for a smoother texture if desired.

Prep Time: 10 minutes
Cook Time: 22–25 minutes

Nutrition

Calories: 110 kcal per serving
Sugar: 1g
Fat: 7g
Carbohydrates: 2g
Fiber: 1g
Protein: 9g