Veggie-Loaded Cottage Cheese Egg Muffins

Veggie-Loaded Cottage Cheese Egg Muffins

These muffin-style egg bites are filled with veggies, cheese, and protein, perfect for busy weeknights, breakfasts, and meal prep.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

Egg Base

6 large large eggs The backbone that provides structure.
¾ cup cottage cheese (2% or full-fat) Adds creaminess and moisture.

Cheese & Vegetables

½ cup shredded cheese (optional—cheddar, mozzarella, feta) Adds melty flavor; choose according to preference.
1 cup chopped vegetables (bell peppers, mushrooms, onions) Provides crunch and familiar flavors.
1 cup finely chopped kale (or spinach) Adds volume and mild flavor.

Protein

½ cup cooked protein (chicken, sausage, bacon, beans) Makes muffins feel like a proper mini-meal.

Seasonings

¼ tsp salt Enhances flavor.
¼ tsp black pepper Adds warmth without overpowering.
to taste paprika (cayenne, Italian seasoning) Optional spices for extra flavor.

Method

Preparation

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly.
In a large bowl, whisk eggs and cottage cheese until well combined.
Stir in shredded cheese (if using), chopped veggies, kale, protein, and seasonings.

Baking

Spoon mixture evenly into muffin cups, filling each about ¾ full.
Bake for 25–30 minutes, or until muffins are puffed and lightly golden.
Let cool for 5–10 minutes before removing from the pan. Serve warm or store for later.

Notes

These muffins can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months. Microwave or reheat in an oven to enjoy later.