Protein Packed Egg Muffins

$- 6 large eggs - 1/2 cup cottage cheese - 1/2 cup spinach, chopped - 1/4 cup bell pepper, diced - 1/4 cup onion, finely chopped - 1/2 cup cooked chicken, shredded - 1/4 teaspoon garlic powder - 1/4 teaspoon black pepper - 1/4 teaspoon salt - 1/2 cup shredded cheese (cheddar or feta) These ingredients combine to create a delicious and healthy breakfast. Eggs provide a solid base, full of protein. Cottage cheese adds creaminess and even more protein. Spinach and bell peppers boost the vitamins and minerals. Cooked chicken makes these muffins filling. You can mix and match the ingredients based on your taste. Protein-packed egg muffins offer many health benefits. They are high in protein, which helps build and repair muscles. The eggs and cottage cheese provide essential amino acids. Spinach and bell peppers add vitamins A and C. These muffins are low in carbs, making them a great choice for many diets. Healthy fats from cheese keep you full longer. - Muffin tin - Mixing bowls - Whisk and measuring cups Having the right tools makes cooking easier. A muffin tin shapes the muffins perfectly. Mixing bowls help combine all the ingredients well. A whisk ensures a smooth mixture. Use measuring cups for accuracy to get the best results. - Preheat the oven to 350°F (175°C). - Grease the muffin tin or use liners. Start by heating your oven. This step is key in getting the muffins to rise well. Greasing the tin or using liners helps with easy removal. - Whisk eggs and cottage cheese. - Add veggies and meat, mix thoroughly. In a large mixing bowl, whisk the eggs and cottage cheese together. This combo adds creaminess and protein. Next, add the chopped spinach, diced bell pepper, chopped onion, and shredded chicken. Mix it all well. You want every bite to have a bit of everything. - Pour mixture into muffin cups. - Bake for 20-25 minutes until set. Pour the egg mixture into the muffin cups. Fill each cup about three-quarters full. Bake them in the preheated oven for 20 to 25 minutes. The muffins should puff up, and a toothpick should come out clean when inserted. Enjoy the lovely aroma while they bake! - Avoid overmixing the egg mixture. This keeps the muffins fluffy and light. - Bake until the tops are lightly golden. This shows they are cooked just right. - Make a batch for the week. This saves time on busy mornings. - Store in the fridge or freezer. They stay fresh and ready to eat. - Serve with avocado or salsa. This adds flavor and healthy fats. - Pair with a side salad. This makes a complete, balanced meal. {{image_2}} You can make your egg muffins even better by changing some ingredients. First, swap cottage cheese for Greek yogurt. This change keeps the muffins creamy and adds a tangy flavor. You can also use different vegetables. Try adding zucchini or mushrooms for a new taste. Both veggies bring great texture and nutrients. To boost the flavor, add fresh herbs like dill or parsley. These herbs brighten the taste and add a pop of color. You can also experiment with different cheese varieties. Cheddar adds sharpness, while feta brings a salty zing. Mixing cheeses can create a unique flavor that you’ll love. If you want a vegetarian option, just omit the chicken. You can replace it with more veggies or beans for protein. Also, if you have allergies, make sure to pick gluten-free options. This way, everyone can enjoy these muffins without worry. To keep your protein packed egg muffins fresh, store them in an airtight container. They will last for up to one week in the fridge. This makes it easy to grab a healthy breakfast on busy mornings. For longer storage, freeze the muffins. Place them on a baking sheet first. Once they are frozen, transfer them to a freezer bag. They can be stored for up to three months. This way, you can always have a protein boost ready whenever you need it. When you’re ready to enjoy your muffins, reheat them in the microwave or oven. For the best taste, serve them warm. This enhances their flavor and gives you that fresh baked experience again. You can boost protein in these muffins easily. - Add more eggs or cottage cheese. - Include toppings like diced turkey or bacon. These changes will add flavor and make them even more filling. Yes, you can make these muffins ahead of time. They store well and are great for meal prep. Simply keep them in an airtight container in the fridge. They last about one week. You can also freeze them for later use. Yes, these muffins are quite healthy. They are high in protein and nutrient-dense. With ingredients like eggs, spinach, and chicken, they offer many vitamins. You get healthy fats and low carbs, making them a balanced meal. These protein-packed egg muffins are easy to make and great for any meal. You need simple ingredients like eggs, cheese, and veggies. They offer high protein, low carbs, and essential vitamins. Use a muffin tin to bake them in only 20-25 minutes. You can tweak the recipe with different veggies or cheeses to fit your taste. Meal prep for the week, store them well, and enjoy them at any time. With these tips, I hope you create your own tasty muffins and fuel your day!$

Looking for a quick and nutritious breakfast option? Try these Protein Packed Egg Muffins! This recipe combines eggs, cottage cheese, spinach, and chicken for a delicious and filling meal you can prep in just 10 minutes. Perfect for busy mornings, you can make a batch ahead of time and enjoy them all week long.Enjoy your healthy start!

Print Recipe Pin Recipe

Ingredients

6 large eggs

1/2 cup cottage cheese

1/2 cup spinach, chopped

1/4 cup bell pepper, diced (any color)

1/4 cup onion, finely chopped

1/2 cup cooked chicken, shredded (or turkey)

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon salt

1/2 cup shredded cheese (cheddar or feta)

Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line it with muffin liners for easy removal.

In a mixing bowl, whisk together the eggs and cottage cheese until well combined.

Stir in the chopped spinach, diced bell pepper, chopped onion, shredded chicken, garlic powder, black pepper, and salt. Mix until evenly distributed.

If using, fold in the shredded cheese gently, allowing it to blend throughout the mixture.

Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full.

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

Allow the muffins to cool in the pan for about 5 minutes before carefully removing them and letting them cool on a wire rack.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 12 muffins

- Presentation Tips: Serve the egg muffins warm on a platter, garnished with fresh herbs like parsley or chives for a pop of color. For added flair, serve with a dollop of salsa or a side of fresh avocado slices. Enjoy your healthy, protein-packed breakfast!