Cheesy Cottage Egg Muffins

$To make Cottage Cheese Egg Muffins, you need a few simple ingredients. Here’s the list: - Cottage Cheese - Eggs - Bell Pepper - Spinach - Green Onions - Garlic Powder - Paprika - Cheddar Cheese - Cooking Spray Each ingredient plays an important role. Cottage cheese adds creaminess and protein. Eggs hold everything together and provide a fluffy texture. The bell pepper brings a nice crunch and color. Spinach adds a pop of green and nutrients. Green onions give a fresh flavor kick. Garlic powder and paprika add warmth and spice. Cheddar cheese makes it extra cheesy and delicious. Finally, you’ll need cooking spray to prevent sticking. Feel free to adjust the ingredients based on what you have. You can swap vegetables or use different cheese. This recipe is all about making it your own! {{ingredient_image_1}} - Preheat oven to 375°F (190°C). - In a large bowl, whisk together the cottage cheese and eggs until they are smooth. - Add the diced bell pepper, chopped spinach, green onions, garlic powder, paprika, salt, and pepper to the bowl. - Mix until everything is well combined. - Gently fold in the shredded cheddar cheese. - Grease a muffin tin with cooking spray or oil. - Pour the mixture evenly into the muffin tin, filling each cup about 2/3 full. - Bake in the preheated oven for 20 to 25 minutes. The muffins should be set and lightly golden on top. - Once done, remove from the oven. Let them cool for a few minutes before taking them out of the tin. - Enjoy them warm or let them cool completely to store in the fridge for up to a week. To make the best cottage cheese egg muffins, avoid overmixing. Mixing too much can make them tough. You want a light and fluffy texture. Stir just until everything combines well. Use room temperature ingredients for a smoother mix. Cold eggs or cottage cheese can cause lumps. Let them sit out for about 15 minutes before you start. This small step helps your muffins bake evenly. These muffins taste great on their own, but you can enhance them. Pair them with fresh salsa or creamy avocado for extra flavor. The coolness of the avocado balances the warm muffins perfectly. You can also serve them with a side of fruit. Fresh berries or sliced apples add a nice crunch. This makes your meal colorful and fun. Enjoy these muffins as a snack or a light meal! Pro Tips Use Fresh Ingredients: For the best flavor and texture, opt for fresh vegetables and high-quality cottage cheese. This will elevate the taste of your muffins significantly. Experiment with Cheese: While cheddar is delicious, feel free to experiment with different cheeses like feta or mozzarella for unique flavor profiles. Customize Your Veggies: You can add or swap out vegetables based on your preference. Zucchini, mushrooms, or even sun-dried tomatoes work wonderfully in this recipe. Store Properly: To maintain freshness, store the muffins in an airtight container in the refrigerator. They can also be frozen for longer storage, making them perfect for meal prep! {{image_2}} You can change the veggies in your muffins for more flavor. I love using zucchini. It adds moisture and a mild taste. Simply shred or chop it before mixing. Mushrooms are another great choice. They bring umami and a nice texture. Just slice them thinly. You can also add tomatoes or kale. Diced tomatoes give a juicy burst. Kale adds a nice green crunch. Chop it finely so it blends well with the eggs. Switching up the cheese can make your muffins unique. Use different cheese varieties for new flavors. Feta or goat cheese adds a tangy kick. You could even try pepper jack for some heat. If you want a dairy-free option, vegan cheese works too. Look for a brand that melts well. This will help keep your muffins moist and tasty. Store your cottage cheese egg muffins in an airtight container. They stay fresh in the fridge for up to one week. Make sure they cool completely before you store them. This helps avoid moisture and keeps them tasty. If you want to keep them longer, you can freeze them. Place your muffins in a freezer-safe bag or container. They can last for up to three months in the freezer. When you are ready to eat, just thaw them in the fridge overnight. To reheat your muffins, the oven is best. Preheat it to 350°F (175°C). Place the muffins on a baking sheet and cover them with foil. Heat for about 10 to 15 minutes. This keeps them soft and warm. You can also use the microwave. Place a muffin on a microwave-safe plate. Heat it for about 30 seconds to 1 minute. This method is quick but may make them a bit soggy. Choose the method you like best for a warm snack! These muffins can last up to a week in the fridge. Store them in an airtight container. This keeps them fresh and tasty. You can also freeze them for longer storage. Just make sure to wrap them well to avoid freezer burn. Yes, you can use egg substitutes. For each egg, use 1/4 cup of unsweetened applesauce or mashed banana. You can also try flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes before adding it to your mixture. Absolutely! These muffins are great for meal prep. You can make a big batch and store them. They are easy to grab for breakfast or snacks. Just reheat in the microwave for a quick meal. Yes, you can customize the seasonings to your taste. Feel free to add herbs like basil or oregano. You can also add a pinch of cayenne pepper for some heat. Get creative and make these muffins your own! These muffins are easy to make and great for any meal. You learned the simple steps: mix cottage cheese and eggs, add your favorite veggies, and bake. Remember to prepare your muffin tin and avoid overmixing for the best results. You can also switch up ingredients to fit your tastes. Store leftovers well to enjoy later. These muffins are perfect for meal prep, saving you time during the week. Get creative with this recipe, and make it your own!$

Delicious and nutritious egg muffins packed with cottage cheese, vegetables, and cheddar.

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Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

1 cup cottage cheese
4 large eggs
0.5 cup bell pepper, diced
0.5 cup spinach, chopped
0.25 cup green onions, chopped
0.5 teaspoon garlic powder
0.25 teaspoon paprika
to taste salt and pepper
0.5 cup shredded cheddar cheese
as needed cooking spray or oil for greasing muffin tin

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the cottage cheese and eggs until smooth.
Stir in the diced bell pepper, chopped spinach, green onions, garlic powder, paprika, salt, and pepper until well combined.
Fold in the shredded cheddar cheese gently into the mixture.
Grease a muffin tin with cooking spray or a light coating of oil.
Pour the egg mixture evenly into the muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
Remove from the oven and let the muffins cool for a few minutes before gently removing them from the tin.
Serve warm or allow to cool completely and store them in an airtight container in the refrigerator for up to a week.

Notes

Store in an airtight container in the refrigerator for up to a week.

Keyword breakfast, cheesy, cottage cheese, muffins