Description
Savory cottage cheese muffin cups that are high-protein, packed with vegetables, and perfect for meal prep. Fluffy, moist, and ready in just 35 minutes.
Ingredients
Scale
- 6 large eggs
- 1 cup full-fat cottage cheese
- 1/2 cup all-purpose flour (or oat flour)
- 1/4 cup milk
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 cup vegetables (spinach, bell pepper, zucchini, or onion)
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
- 1/2 cup cooked turkey sausage or turkey bacon (optional)
Instructions
- Preheat oven to 375°F and grease a 12-cup muffin tin.
- Whisk eggs, cottage cheese, milk, and olive oil until mostly smooth.
- Add flour, baking powder, salt, pepper, and oregano.
- Stir until just combined.
- Fold in vegetables, cheese, and optional protein.
- Divide batter evenly into muffin cups, filling 3/4 full.
- Bake for 23 to 26 minutes until golden and set.
- Cool in pan for 5 minutes.
- Transfer to a wire rack to finish cooling.
Notes
Do not overmix the batter. Pre-cook watery vegetables to avoid soggy muffins. Store in fridge up to 5 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 95mg
Keywords: cottage cheese muffins, high protein breakfast, egg muffins, meal prep muffins