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.
# Important Notes:
01 -
Muffins can be stored refrigerated in an airtight container for up to 4 days and reheated as needed.