High Protein · Breakfast
Spinach Cottage Cheese Egg Muffins
Bake savory egg muffins with cottage cheese, spinach and peppers. A handy breakfast to portion ahead and reheat.
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Breakfast prep does not need to mean eating the same dry egg every morning. Cottage cheese adds moisture, while peppers and spinach bring color. Make the batch once, then portion three muffins together so tomorrow's breakfast is already organized.
Simple swaps
Use chopped kale in place of spinach, removing tough stems. Yellow bell pepper works just as well as red.
Make ahead and store
Refrigerate within 2 hours and use within 3–4 days. Reheat to 165°F. Freeze cooled muffins individually for up to 2 months.
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My Diet Chef · By Chef Jeff
Spinach Cottage Cheese Egg Muffins
- Prep
- 10 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 2
Ingredient amounts adjust with your selection. Cooking times and temperatures stay the same; use suitable cookware and cook in batches if needed.
Ingredients
- 2 large eggs
- 1/2 cup liquid egg whites
- 1/2 cup cottage cheese
- 1 cup baby spinach, finely chopped
- 1/2 red bell pepper, finely diced
- 1 tsp olive oil, for greasing
- 1/4 tsp garlic powder
- 1/8 tsp fine salt
- 1/8 tsp black pepper
Let's cook
- Heat oven to 350°F. Thoroughly grease 6 cups of a nonstick muffin tin with the olive oil.
- Whisk eggs, egg whites, cottage cheese, garlic powder, salt and pepper until well combined.
- Stir in spinach and bell pepper. Divide evenly among the 6 prepared muffin cups.
- Bake for 22–25 minutes, until centers are set and reach 160°F. Rest for 5 minutes, then loosen the edges carefully. Serve three muffins per person.
Estimated nutrition per serving
- Calories
- 182 kcal
- Protein
- 19.6 g
- Total carbs
- 6.2 g
- Fiber
- 1 g
- Fat
- 8.5 g
Estimates vary with brands, ingredient sizes and substitutions. Includes all listed oil; optional extras are excluded. Nutrition stays per serving when you change the batch size. Reference data: USDA FoodData Central.
Calculation assumptions
Uses 2% cottage cheese.
