Name: Egg Muffins Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 10 large eggs; ½ cup cottage cheese; ½ tsp salt; ¼ tsp freshly cracked black pepper; 1½ cups chopped or shredded add-ins (such as spinach, bell peppers, onions, mushrooms, ham, or cheese)

Description

Delicious and versatile egg muffins made with eggs, cottage cheese, and your choice of fresh add-ins, baked to golden perfection. These protein-packed muffins are perfect for a quick breakfast or snack and can be customized with your favorite vegetables, meats, or cheeses.

Ingredients

Egg Mixture

10 large eggs
½ cup cottage cheese
½ tsp salt
¼ tsp freshly cracked black pepper

Add-ins

1½ cups chopped or shredded add-ins (such as spinach, bell peppers, onions, mushrooms, ham, or cheese)

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Instructions

Preheat Oven and Prepare Add-ins: Preheat your oven to 375ºF. Finely chop or shred your chosen add-in ingredients. Add about 2 tablespoons of these add-ins to each well of a non-stick 12-cup muffin tin. If your muffin tin is older or the non-stick finish is worn, grease each well lightly with butter or oil to prevent sticking.
Blend Egg Mixture: In a large blender, combine the 10 large eggs, ½ cup cottage cheese, ½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper. Puree for about 30 seconds or until the mixture is completely smooth and well combined.
Fill Muffin Tin: Pour the egg mixture evenly into each muffin well, filling them almost to the top. The mixture should cover the add-ins placed in each cup.
Bake the Egg Muffins: Bake in the preheated oven for 18 minutes, or until the centers of the muffins no longer look wet and the edges are just barely golden. Be careful not to overbake, as that can cause the muffins to become dense or spongy. You’ll notice the muffins puff up while baking and then deflate slightly as they cool—this is normal.
Cool and Serve: Let the muffins cool in the tin just enough so you can handle them safely. Then, gently run a knife around the edges of each muffin to loosen them and remove from the tin. Place on a wire rack to finish cooling. Serve warm or refrigerate until ready to enjoy.

Notes

You can customize these muffins with your favorite add-ins such as spinach, bell peppers, onions, mushrooms, sausage, or cheese.
Greasing the muffin tin is recommended if the non-stick surface is old or worn to prevent sticking.
These egg muffins can be refrigerated and reheated for a quick, protein-packed meal.
Avoid overcooking to keep the muffins tender and moist.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American