Description
Delicious and healthy egg muffins packed with cheese and spinach, perfect for breakfast or a snack.
Ingredients
Scale
- 6 large eggs
- 4 large egg whites
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 1 cup chopped fresh spinach
- 1/2 cup diced red bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray for muffin tin
Instructions
- Preheat oven to 350°F and grease a muffin tin with cooking spray.
- Blend the eggs, egg whites, and cottage cheese until smooth.
- Transfer mixture to a bowl and stir in spinach, bell pepper, cheddar cheese, salt, and pepper.
- Pour the mixture into the muffin cups, filling each about 3/4 full.
- Bake for 22–25 minutes, or until the centers are set and tops are lightly golden.
- Let cool for 5 minutes before removing from the tin.
- Serve warm, or cool completely and refrigerate or freeze for later.
Notes
- These egg muffins can be stored in an airtight container in the refrigerator for up to 5 days.
- They also freeze well for a quick grab-and-go breakfast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg