Cottage Cheese Egg Muffins
Cottage cheese egg muffins are a protein-packed meal prep breakfast – perfect for busy mornings!
Servings 12 egg muffins
Calories 91kcal
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
Calories: 91kcal