Description
These Baked Cottage Cheese Egg Muffins are a nutritious and delicious low-carb breakfast option packed with vegetables, creamy cottage cheese, and cheddar cheese. Perfect for meal prep, they offer a satisfying blend of protein and veggies in a convenient muffin form, ideal for busy mornings or a healthy snack.
Ingredients
Scale
Vegetables
- 2 cups diced vegetables (zucchini, peppers, mushrooms, cherry tomatoes, and green onions)
- 1 cup chopped spinach
Egg Mixture
- 8 large eggs
- 1/4 cup heavy cream (or half and half)
- 1 cup Hood Cottage Cheese with Black Pepper
- 2/3 cup shredded cheddar cheese
- 1/2 tablespoon freshly minced herbs (parsley, chives, and basil)
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the muffins.
- Sauté the vegetables: Heat a pan over medium-high heat and cook the diced vegetables for 5 to 7 minutes until they are soft. Add the chopped spinach during the last minute of cooking. Remove from heat and let cool.
- Prepare the egg mixture: In a large mixing bowl, whisk together the eggs, heavy cream, shredded cheddar cheese, minced herbs, paprika, salt, and pepper. Stir in the sautéed vegetables and the Hood Cottage Cheese until everything is evenly combined.
- Fill the muffin pan: Spray a muffin pan with cooking spray to prevent sticking. Spoon about 1/3 cup of the egg mixture into each muffin cup, filling them almost to the top.
- Bake the muffins: Place the muffin pan in the preheated oven and bake for approximately 30 minutes or until the muffins are set and a toothpick inserted into the center comes out clean.
- Serve or store: Enjoy the muffins immediately, or allow them to cool and then refrigerate for up to three days for convenient grab-and-go meals.
Notes
- You can customize the vegetables based on seasonality or preference.
- Use half and half instead of heavy cream for a lighter option.
- These muffins can be frozen for up to a month; thaw and reheat before serving.
- Feel free to add cooked bacon or sausage for a non-vegetarian version.
- Ensure the muffin pan is well-greased to avoid sticking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx. 100g)
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 210 mg
Keywords: Baked egg muffins, cottage cheese muffins, healthy breakfast muffins, low carb breakfast, vegetable egg muffins, protein muffins
