4-Ingredient Cottage Cheese Egg Muffins
These cottage cheese egg muffins are a low carb, high protein breakfast that you can meal prep ahead of time to make busy mornings even easier! They're easy, cheesy, and delicious!
Equipment
- 12-cup muffin tin
- 12 muffin liners (silicone liners usually work best!)
- 1 large mixing bowl
Ingredients
- 8 large eggs
- ½ cup cottage cheese (either whole-milk or low-fat is fine)
- 1 medium bell pepper (diced)
- 1.5 cups shredded cheddar cheese
Instructions
- Preheat oven. Preheat your oven to 400°F.
- Make the egg muffin mixture. Whisk the eggs in a large mixing bowl. Stir in the cottage cheese, diced bell pepper, and ½ cup of shredded cheddar cheese. Mix together until combined. Add salt and pepper if desired (I usually don't add either).
- Fill muffin tin. Line the muffin tin with the liners. Pour the egg mixture evenly into each muffin cup.
- Sprinkle cheese on top. Sprinkle the remaining 1 cup of cheddar cheese evenly on top of each muffin.
- Bake for 20-25 minutes. The cooking time is going to vary depending on your oven. You'll know the egg muffins are done when a toothpick inserted in the center of each muffin comes out clean, and the tops are light golden-brown.
- Cool and enjoy! Let the muffins cool for 5–10 minutes before removing them from the liners and digging in. If you're storing the egg muffins, you want to let them cool completely first before storing them in an airtight container or gallon freezer bag.
Notes
- I highly recommend using silicone liners. They're less than $10 at Amazon for a pack of 12. I find that the muffins cook more evenly, it's a lot easier to remove the muffins from the liners, and prep & cleanup is a breeze. Plus, they're reusable too!
- If you're using other veggies like spinach or zucchini, you may have to cook them first so they don't release a lot of moisture when baked.
- Mixing some shredded cheddar cheese into the egg mixture makes such a big difference! I've made these muffins with only cheese on top and they're not nearly as delicious as when I stir in some of the cheese into the egg mixture itself.
- The egg muffins will look puffy when you first take them out of the oven, but they will deflate a bit when they're cooling, which is normal!
- Make sure to let the egg muffins cool completely before storing!