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High Protein Breakfast Egg Muffins with eggs, cottage cheese, cheddar cheese, and vegetables

High-Protein Breakfast Egg Muffins

These High-Protein Breakfast Egg Muffins are made with eggs, cottage cheese, cheddar, and colorful vegetables for an easy, protein-packed breakfast. Perfect for meal prep and busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1/2 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced red bell pepper
  • 1/4 cup finely chopped spinach
  • 2 tablespoons finely chopped green onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray or a little oil for greasing the muffin pan

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a 12-cup muffin pan with cooking spray or oil.
  3. In a large bowl, whisk the eggs and cottage cheese until well combined.
  4. Stir in the cheddar cheese, red bell pepper, spinach, green onion, salt, and black pepper.
  5. Divide the mixture evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18–22 minutes, or until the egg muffins are set in the center.
  7. Let them cool for a few minutes before carefully removing them from the pan.
  8. Serve warm or allow them to cool completely before storing.