Fluffy Cottage Cheese Egg Muffins

Eggs are often hailed as one of nature's most complete foods. Rich in high-quality protein, they provide essential amino acids that our bodies cannot produce on their own. A single large egg contains approximately 6 grams of protein, making it an excellent choice for those looking to increase their protein intake. Beyond protein, eggs are packed with vital vitamins and minerals, including Vitamin B12, which is crucial for red blood cell formation and neurological function, and Vitamin D, which aids in calcium absorption for strong bones. Additionally, the yolk of the egg contains important nutrients such as choline, which supports brain health and function.

Start your day with Fluffy Cottage Cheese Egg Muffins, a delicious and nutritious breakfast option packed with protein and essential vitamins. These muffins are easy to make and offer a perfect blend of eggs, creamy cottage cheese, vibrant spinach, and colorful bell peppers. Ideal for busy mornings or as a wholesome snack, they can be customized to suit various tastes with fresh herbs and spices. Discover how to create these fluffy delights and enjoy a healthy start!

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Ingredients

6 large eggs

1 cup cottage cheese (large curd)

1 cup spinach (fresh or frozen, chopped)

1/2 cup bell pepper (diced, any color)

1/4 cup red onion (finely chopped)

1/2 cup shredded cheese (cheddar or mozzarella)

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil (optional, for greasing the muffin tin)

Fresh herbs (like chives or parsley, for garnish)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). If using a non-stick muffin tin, grease it lightly with olive oil to prevent sticking.

Prepare the Vegetable Mixture: In a large mixing bowl, combine the diced bell pepper, chopped spinach, and red onion. Toss them together to distribute evenly.

Mix the Egg Base: In another mixing bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and black pepper until well combined and fluffy.

Combine: Gently fold the vegetable mixture into the egg mixture. Ensure that the veggies are evenly distributed throughout the egg batter.

Fill the Muffin Tins: Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle shredded cheese on top of each muffin to add extra flavor.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are puffed up and a toothpick inserted in the center comes out clean.

Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack. Garnish with fresh herbs if desired and serve warm or at room temperature.

Prep Time, Total Time, Servings: 10 min | 30 min | 12 muffins