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Easy Breakfast Egg Muffins

Category: Start Your Day with Delicious Breakfast Recipes

Fluffy eggs and cheese bites. Ready in 40 mins, makes 12. Awesome for meal prep.
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Barbara Chef
Updated on Sat, 29 Mar 2025 23:35:37 GMT
Freshly Baked Veggie Egg Muffins Highlight
Freshly Baked Veggie Egg Muffins | cookwithcarla.com

Shake up your morning meal with these protein-loaded cottage cheese egg cups that blend smooth cheese, crisp veggies, and aromatic herbs into grab-and-go bites. These adaptable eggy treats make for the perfect do-ahead breakfast or midday meal that's packed with goodness and tastes amazing.

During one crazy busy week, these egg cups saved me from skipping breakfast and rushing out hungry. The mix of protein with veggies creates filling bites that keep you going strong until lunch.

Key Ingredients

  • Quality eggs: Go for fresh from local farms if you can
  • Cottage cheese: Brings extra protein and smoothness
  • Fresh vegetables: Whatever you enjoy most
  • Real cream: Gives that lovely soft texture
  • Sharp cheddar: Adds that punch of taste
  • Fresh herbs: Boost the natural flavors

Cooking Steps

Prepare Vegetables:**
Cook your chosen veggies until they're soft, throwing in spinach last. Let them cool down before you mix them in.
Make Egg Mixture:**
Whisk eggs with cream and your favorite seasonings, making sure everything's mixed well.
Assemble Egg Cups:**
Fold veggies and cottage cheese into your egg mix. Pour carefully into your muffin tin.
Bake Egg Cups:**
Keep an eye out for firm middles and golden edges. Let them cool a bit before popping them out.
Baked Cottage Cheese Egg Muffins Recipe Highlight
Baked Cottage Cheese Egg Muffins Recipe | cookwithcarla.com

The magic happens when you prep those veggies right and time the baking just so. Every cup gives you a perfect bite of protein and flavor you can take anywhere.

Tasty Companions

Enjoy with berries or melon at breakfast. Pair with a green salad for lunch. Tuck into lunchboxes alongside carrot sticks.

Fun Twists

Try mixing up your cheese types. Switch out veggie combos. Toss in some bacon or ham if you want. Play around with different herb blends.

Keeping Fresh

Store in a sealed container for up to three days. Warm them up gently in your microwave or oven. They won't taste as good if frozen.

Easy Baked Cottage Cheese Egg Muffins Recipe Highlight
Easy Baked Cottage Cheese Egg Muffins Recipe | cookwithcarla.com

These cottage cheese egg cups have totally changed how I handle mornings. The combo of protein and veggies makes for grab-and-go food that keeps me full through the craziest days.

Recipe FAQs

→ How long do they last?
They stay good in the fridge for 3 days.
→ What veggies work best?
Chop up any veggies you like, they all taste great.
→ How should I reheat them?
Warm them up quickly in the microwave.
→ Can I freeze these?
Yep, they freeze well for up to 2 months.
→ How can I make them lighter?
Switch out cream for a bit of milk.

Egg Muffins Cheese Breakfast

Fluffy egg bites packed with veggies and cheese. Great for meal prepping or busy mornings.

Prep Time
10 min
Cook Time
30 min
Total Time
40 min

Category: Breakfast

Difficulty: Easy

Cuisine: American

Yield: 12 Servings (12 muffins)

Dietary Preferences: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Base

01 2/3 cup shredded cheddar
02 8 large eggs
03 1 cup pepper-seasoned cottage cheese
04 1/4 cup thick cream

→ Vegetables

05 1 cup chopped fresh spinach
06 2 cups diced veggies (peppers, zucchini, mushrooms, tomatoes, green onions)

→ Seasonings

07 Salt and pepper as needed
08 1 teaspoon smoky paprika
09 1/2 tablespoon of fresh-cut herbs (basil, parsley, chives)

Steps

Step 01

Preheat your oven to 375°F. Cook diced veggies in a pan for 5-7 minutes until tender, toss spinach in at the end.

Step 02

Beat together eggs, cream, cheeses, seasonings, and cooled veggies in a big mixing bowl.

Step 03

Grease your muffin tin, then pour about 1/3 cup of mix into each spot.

Step 04

Bake for half an hour, or until the egg mixture firms up.

Notes

  1. Perfect for cooking ahead
  2. Store in the fridge for 72 hours max
  3. Easily swap in any vegetables you like

Required Equipment

  • 12-slot muffin pan
  • Big mixing bowl
  • Pan for cooking
  • Egg whisk

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Made with dairy products
  • Eggs are included

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 122
  • Fat: 8 g
  • Carbs: 5 g
  • Protein: 8 g