cheesy protein egg muffins (Printable Version)
Cheesy, protein-packed baked egg muffins with cottage cheese and veggies—ideal for busy mornings.
# What You'll Need:
→ Main Components
01 - 4 large eggs
02 - 1/4 cup cottage cheese or ricotta cheese
03 - 1/2 cup shredded cheddar cheese
04 - 1/3 cup finely diced bell peppers
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
# Steps to Follow:
01 - Set oven to 375°F (190°C) and allow to fully preheat.
02 - In a medium mixing bowl, whisk eggs, then incorporate cottage cheese, shredded cheddar, and diced bell peppers. Season generously with salt and freshly ground black pepper.
03 - Lightly grease a standard 6-cup muffin tin. Evenly distribute the egg mixture among the cups.
04 - Position tray in center of oven and bake for 18 minutes, or until centers are just set.
05 - Remove tray and let muffins cool slightly before removing from pan.
# Additional Tips::
01 -
- Uses only a handful of affordable ingredients
- High in protein to keep you satisfied
- Great for meal prep and reheating throughout the week
- Perfect for busy mornings or taking to work
02 -
- Great source of protein and calcium
- These muffins store and freeze beautifully
- Versatile to any veggies or cheeses you have
03 -
- Spray or grease the muffin pan well or use silicone liners for seamless removal
- Do not overfill the cups or they may puff too high and deflate
- Let the muffins cool slightly before removing they firm up as they rest