Name: Savory Cottage Cheese & Egg Breakfast Muffins
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Ingredients: 6 large eggs; 1 cup cottage cheese (2% or 4%, room temperature); 1/2 cup shredded cheddar cheese; 1/4 cup chopped roasted red peppers (jarred, drained, or homemade); 1/4 cup chopped baby spinach; 2 green onions, thinly sliced (green parts only); 1/4 tsp garlic powder; 1/4 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil (for greasing muffin tin)

Savory Cottage Cheese & Egg Breakfast Muffins

PickledBroccoli4365

These Savory Cottage Cheese & Egg Breakfast Muffins are a high-protein, make-ahead breakfast dream—perfect for busy mornings or post-workout refueling. The cottage cheese and eggs create a tender, custardy base, while cheddar, spinach, and roasted red peppers add flavor and color. The technique of using room temperature ingredients ensures a smooth, creamy texture. These muffins are portable, satisfying, and easy to customize with your favorite vegetables or cheese blends. Enjoy them hot or cold, and feel free to double the batch for meal prep!

Ingredients

Instructions

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or use silicone liners.
In a large mixing bowl, whisk together eggs and cottage cheese until well combined and slightly frothy.
Add the shredded cheddar, roasted red peppers, spinach, green onions, garlic powder, smoked paprika, salt, and black pepper. Mix gently to combine.
Divide the mixture evenly among the 12 muffin cups (they will be about 2/3 full).
Bake for 22-25 minutes, until the muffins are puffed, golden on top, and set in the center.
Remove from oven and let cool in the tin for 5 minutes, then run a knife around each muffin and transfer to a wire rack.
Serve warm, or cool completely and refrigerate in an airtight container for up to 4 days. These reheat well in the microwave or toaster oven.