Fluffy Cottage Cheese Egg Muffins (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large eggs
02 -
240 g cottage cheese (small curd)
03 -
30 g fresh spinach, chopped
04 -
75 g bell pepper, diced
05 -
40 g red onion, finely chopped
06 -
60 g shredded cheese (cheddar, mozzarella, or blend)
→ Seasonings
07 -
0.5 teaspoon garlic powder
08 -
0.5 teaspoon onion powder
09 -
0.25 teaspoon black pepper
10 -
1 teaspoon salt (to taste)
→ Optional Toppings
11 -
cherry tomatoes, sliced
12 -
fresh herbs such as parsley or chives, chopped
13 -
hot sauce, a dash
# Instructions:
01 -
Preheat oven to 175°C. Grease a 12-cup muffin tin with non-stick spray or line with muffin papers.
02 -
Crack eggs into a large mixing bowl and whisk thoroughly until light and frothy.
03 -
Add cottage cheese to the whisked eggs and stir until well incorporated.
04 -
Mix chopped spinach, diced bell pepper, red onion, garlic powder, onion powder, black pepper, and salt into the egg and cottage cheese mixture. Stir to evenly distribute ingredients.
05 -
Gently fold shredded cheese into the mixture, reserving a small portion for topping if desired.
06 -
Divide the mixture evenly among the muffin cups, filling each about three-quarters full. Top with sliced cherry tomatoes, fresh herbs, and reserved cheese as preferred.
07 -
Bake in the preheated oven for 20–25 minutes until muffins are puffed and a toothpick inserted in the center emerges clean.
08 -
Let muffins cool in the tin for 5 minutes. Gently remove and transfer to a wire rack. Serve warm or at room temperature.
# Notes:
01 -
Muffins can be refrigerated in an airtight container for up to four days and reheated as needed.
02 -
Ensure even mixing of vegetables throughout the batter to prevent sinking during baking.