Fluffy Cottage Cheese Egg Muffins (Low Carb)
Soft, fluffy cottage cheese egg muffins that are low carb, high protein, and perfect for a quick grab-and-go breakfast.
Ingredients
- 8 large eggs
- 1 cup cottage cheese full-fat
- 1/2 cup shredded cheese cheddar or mozzarella
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- 1/2 cup fresh spinach chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or muffin liners
Instructions
- Preheat your oven to 375°F and prep a 12-cup muffin tin with cooking spray or paper liners.
- Crack the eggs into a large bowl and whisk them until they’re light and frothy.
- Add the cottage cheese and mix gently. Don’t overmix or the muffins will get tough.
- Stir in the shredded cheese, bell peppers, onions, spinach, garlic powder, salt, and pepper. Mix just until everything is combined.
- Pour the mixture evenly into the muffin cups, filling each about three-quarters full.
- Bake for 20 to 25 minutes, or until the tops are golden and a toothpick comes out clean.
- Let them cool in the tin for 5 minutes, then transfer to a wire rack.
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.