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Spinach Egg Muffins Cottage Cheese Recipe

This high-protein cottage cheese recipe makes fluffy, savory egg muffins perfect for a quick breakfast or meal prep. Each muffin is loaded with spinach, eggs, and cottage cheese for a satisfying bite that's low in carbs and easy to reheat.
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Course Breakfast, Brunch
Cuisine American
Calories 160 kcal

Equipment

  • Muffin tin (6-cup or standard size)

Ingredients
  

  • 4 large eggs
  • ½ cup cottage cheese
  • ½ cup chopped spinach fresh or thawed frozen, squeezed dry
  • ¼ cup shredded cheese cheddar, mozzarella, or a mix
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions
 

  • Preheat the oven to 350°F.
  • In a mixing bowl, whisk together the eggs, cottage cheese, chopped spinach, shredded cheese, salt, and pepper until well combined.
  • Lightly grease a 6-cup muffin tin.
  • Evenly pour the mixture into the muffin cups.
  • Bake for 20 minutes, or until the egg muffins are firm and lightly golden on top.
  • Let cool slightly before serving or storing.

Notes

  • Meal Prep Tip: These muffins can be refrigerated for up to 5 days or frozen for up to 2 months. Reheat in the microwave for 30–60 seconds.
  • For added flavor, consider mixing in chopped onions, sun-dried tomatoes, or herbs like chives or dill.
  • To make it vegetarian-friendly, use rennet-free cottage cheese.

Nutrition

Calories: 160kcalCarbohydrates: 3gProtein: 14gFat: 10g
Keyword cottage cheese and egg recipes, healthy egg muffin recipe, High-protein cottage cheese recipe, keto-friendly egg muffins, low carb breakfast muffins, quick cottage cheese meals, savory cottage cheese egg muffins, spinach and cottage cheese breakfast
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