Need a protein-rich breakfast idea? Try these cottage cheese egg muffins! Even self-proclaimed cottage cheese haters (raises hand – I generally don’t like it on its own) will enjoy this savory breakfast. And you can make these for meal prep to enjoy throughout the week; they taste just as good heated up a few days later.
Ingredients
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Cottage cheese – 1% cottage cheese works well in this recipe, though any type can be used.
- Siete Salsa Soleada (Amazon affiliate link; I earn a commission) – This may be an ingredient that you don’t have on hand, but if you have a chance – grab a jar. This salsa has a very unique flavor thanks to ingredients like olive oil, sun dried tomato, chipotle peppers, and dates. It adds a lot to the recipe. The closest substitute that provides similar flavor is to use 1 tablespoon of chopped sun-dried tomato and 1 tablespoon of chopped canned chipotle peppers. However, you can also make this with any type of salsa you have on hand, it just changes the flavor a bit.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is super simple!
Start by whisking together all the eggs in a bowl, until they’re well mixed.
Then pour in the rest of the ingredients – the spinach, green onions, cottage cheese, feta, salsa, garlic powder, salt, and pepper. Stir everything well.
Pour that mixture into a greased muffin tin, making sure to divide it about evenly between each well in the muffin tin. Bake ‘em for about 22-25 minutes at 350 degrees F, or until they’re cooked through. A toothpick will pull out clean from the center when cooked through.
Let ‘em cool for a few minutes, then enjoy warm.
If you’re meal prepping them, store leftovers in airtight food storage containers in the fridge. You can microwave to reheat!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
When stored properly in the refrigerator, these will last for up to 4 days.
Yes, definitely! This recipe is very customizable. You can use the same base of eggs, cottage cheese, and seasonings, and then mix up what veggies, cheese, and/or meats you’d like to add in. For example, you could try other veggies like broccoli, bell peppers, or mushrooms; cheeses like sharp cheddar or mozzarella; and meats like ham, sausage, or leftover rotisserie chicken.
Nutrition Benefits
As a dietitian, I love this recipe because it’s…
- Packed with protein – Each egg muffin has 7 grams of protein, so heating up 3 (or more) in the morning can help you get at least 20 grams of protein in your morning meal. They also work great as a quick snack option too. (If you’re trying to get more protein in your day, read up about my 3-1-1 plan to help you meet your protein goals).
- Rich in Vitamin B12 – Vitamin B12 has many roles in the body, including energy production, red blood cell production, and nervous system involvement. Research shows that around 8 percent of females in the United States do not meet their needs. Each egg muffin provides 24% of your daily B12 needs!
- A good source of choline – Many folks aren’t familiar with this essential nutrient, which is involved in healthy cell membranes and neurotransmitter production. One egg muffin provides 21% of your daily needs.
- Super delicious! Seriously, these taste so good and they’re light and fluffy inside.
Note: Because this recipe doesn’t contain much fiber, I do like to pair these with a fiber-rich option like raspberries on the side.
More Cottage Cheese Recipes
If you’re looking for more cottage cheese recipes (even if you’re a cottage cheese hater!), I think you’ll love these ideas:
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Cottage Cheese Egg Muffins
Ingredients
- 9 large eggs
- 2 cups chopped spinach
- 2 green onions, chopped
- ½ cup 1% cottage cheese
- ½ cup crumbled feta
- 2 tbsp Siete Salsa Soleada (or substitute; see notes)
- ⅛ tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat the oven to 350 degrees F. Grease a 12-count muffin tin.
- In a large bowl, whisk the eggs.
- Add the remainder of the ingredients: spinach, green onions, cottage cheese, feta, salsa, garlic powder, salt, and pepper. Stir until well combined.
- Pour the mixture into the greased muffin tin, dividing evenly. Bake at 350 degrees F on the center rack for 22-25 minutes, or until cooked through and a toothpick pulls clean from the center.
- Let cool in the muffin tin for a few minutes, then enjoy still warm. Store leftovers in the refrigerator and reheat in the microwave when ready to eat.
Notes
- Siete Salsa Soleada has a very unique taste that’s rich in sun dried tomato and chipotle peppers. If you don’t have this on hand, you can use a tablespoon of chopped sundried tomatoes and a tablespoon of chopped can chipotle peppers as a substitute. You can also substitute with any other salsa, but keep in mind that will alter the flavor profile a bit (but will still be tasty).
- Store in the fridge for up to 5 days. Reheat in the microwave.
Nutrition
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