Ingredients
- 6 large eggs
- 1 cup cottage cheese (full-fat or low-fat, depending on your preference)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 cup spinach (fresh or frozen, chopped)
- 1/2 cup diced bell pepper (red, yellow, or green)
- 1/4 cup diced onion
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 teaspoon baking powder
Optional:
- 1/2 cup diced cooked bacon or turkey sausage for added protein
Instructions
Preheat your oven to 350°F (175°C). While the oven is heating, grease a 12-cup muffin tin with non-stick spray, or line it with silicone muffin liners. This will help ensure the muffins come out easily and prevent them from sticking.
If you’re using fresh spinach, chop it into smaller pieces. If you’re using frozen spinach, make sure to thaw it and squeeze out any excess moisture before adding it to the mix. Dice the bell pepper and onion into small, even pieces to ensure they cook properly. Set these aside for later.
In a large mixing bowl, whisk the eggs until they’re well-beaten and smooth. Add the cottage cheese and whisk again until fully combined. The cottage cheese adds moisture and gives the muffins their signature fluffy texture. You can use full-fat or low-fat cottage cheese based on your preferences.
To the egg mixture, add the shredded cheese, garlic powder, onion powder, baking powder, salt, and pepper. Stir everything together until the mixture is well-combined. The baking powder will help the muffins rise and create a fluffy texture.
Gently fold in the prepared spinach, bell pepper, onion, and any other add-ins like bacon or sausage. Be careful not to overmix; you want the veggies and protein distributed evenly throughout the muffin batter, but you don’t want to break up the cottage cheese.
Spoon the egg mixture evenly into the muffin tin, filling each cup about 3/4 full. This recipe will make about 12 muffins, so make sure you divide the batter evenly to ensure they cook consistently.
Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins should be golden brown on top, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. The cooking time may vary depending on your oven, so keep an eye on them towards the end.
Once the muffins are done, remove them from the oven and let them cool in the pan for about 5 minutes. Then, use a butter knife to gently loosen the edges and pop them out of the tin. Serve them warm or at room temperature. These muffins are best enjoyed fresh but can be stored for later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 90
- Sugar: 1g
- Fat: 6g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 8g