These Egg Muffins are packed with protein-rich eggs, creamy cottage cheese, and your choice of mix-ins, making them the best grab-and-go breakfast that’s delicious, nutritious, and meal prep-friendly.
If you’ve been with Show Me the Yummy for awhile, then you’ve probably made our healthy egg muffin cups (if not, what are you waiting for?!). Today’s egg muffins are similar, but different. They’re packed with more protein, they’re a little quicker to make, and they’re just as delicious as the original!
What is an egg muffin?
Egg muffins are essentially healthy mini quiches or omelettes made by baking a mixture of eggs and other ingredients such as cheese, meats, and/or vegetables together. They are typically baked in muffin tins as individual-sized portions which makes them perfect for busy mornings on the go!
Why you’ll love these
- Quick and Easy. Anybody can make these muffins! With just a few simple steps and every day ingredients, you can whip up a batch or two of these muffins in no time.
- Protein-Packed and Nutritious. Eggs and cottage cheese provide a protein boost to keep you full and satisfied all morning long. Bump up the nutrients by stirring in your favorite veggies. Bonus: these are naturally gluten-free and low-carb.
- Customizable. Add your favorite mix-ins (meats, cheeses, veggies, spices, herbs) to create a flavor combination that you’ll love.
- Portable. These muffins are perfect for busy mornings and on-the-go car snacks.
- Meal-Prep Friendly. Bake on Monday and have breakfast for the rest of the week! Bonus: they’re freezer friendly.
Are egg muffins healthy?
Absolutely! These egg muffins are packed with healthy fats and protein. Depending on what mix-ins you use, these can be low calorie, low carb, high in fiber, vitamins, and minerals.
Pro tip
Need these to be lower in sodium? Use reduced salt ingredients and omit the additional salt.
Ingredients
- Eggs – 8 large eggs are used in the original recipe, but feel free to play around with a combination of whole eggs and egg whites. 8 large eggs is approximately 1 1/2 cups, so if you’re using a combination of whole and egg whites, just crack in enough until you’ve reached 1 1/2 cups.
- Seasonings: Salt and Pepper – we’re keeping it simple with salt and pepper, but feel free to use whatever you’d like: garlic powder, onion powder, taco seasoning, cajun seasoning, dried basil, chili powder, poultry blend, etc.
- Cottage Cheese – full fat (whole milk or 4%) cottage cheese will give you the best flavor and texture. Using full fat cottage cheese will also help keep you fuller for longer. Lower fat cottage cheese may be used, but I’d suggest draining the excess liquid, as lower fat cottage cheese may be runnier than full fat.
- Cheese – use any shredded cheese you’d like: cheddar, mozzarella, pepper-jack, gruyere, swiss, gouda. Cheese adds flavor, protein, and calcium. Whatever you use, you’ll need about 1 cup.
- Mix-Ins – the options are endless: breakfast meats, veggies, herbs, etc. See Variations for some of my favorite combinations! Whatever you use, you’ll need about 1 cup.
Pro tip
These muffins are great as-is, but feel free to top with some fresh herbs, pico de gallo, salsa, hot sauce, etc. after they’re baked.
How to make
- Whisk together eggs, salt, pepper, cottage cheese, cheese, and mix-ins in a large bowl, then pour into a greased muffin tin.
- Bake at 350 degrees F until the eggs have cooked through.
- Remove pan from the oven, cool slightly, then eat and enjoy!
Variations
- Broccoli Cheddar. Steam, chop and dry 1 cup broccoli, then stir together with 1 cup shredded cheddar.
- Ham and Swiss. Buy pre-diced ham and stir in 1 cup ham with 1 cup shredded swiss.
- Sausage and Peppers. Chop pre-cooked breakfast sausage patties and mix in 1/3 cup sausage, 1/3 cup chopped bell peppers, and 1/3 cup sliced green onions and 1 cup shredded colby-jack.
- Spinach and Gruyere. Chop 1 cup raw spinach and stir together with 1 cup shredded gruyere.
- Other Meat Ideas. Bacon, candian bacon, steak, chorizo.
- Other Veggie Ideas. Onions, kale, tomatoes, potatoes, zucchini, sweet potatoes, mushroom, etc. cooked (if necessary) and dried (if necessary) to avoid a watery muffin.
- Other Cheese Ideas. Crumbled feta, fontina, provolone, etc.
Pro tip
Looking for a low calorie cheese-free version? Check out our classic healthy egg muffin cups! Want something in the instant pot? Try our instant pot egg bites!
Tips to prevent sticking
- Ensure the muffin tin is well-greased with cooking spray.
- Let the muffins cool for a few minutes before removing them from the tin.
- Run a knife around the side of each muffin to gently separate the muffin from the pan.
- Invest in a new muffin tin. Some non-stick pans are better than others. If you’re still experiencing sticking, you may need a different pan. Check out sur la table for a great non-stick version or try a silicone pan!
What to serve with egg muffins
Make these muffins a truly complete meal by serving these next to some fruit, a smoothie, a muffin, or some toast!
- Fruit salad
- Avocado toast
- Peanut butter banana smoothie
- Healthy zucchini oat bars
- Yogurt and granola
- No bake chocolate peanut butter energy bites
How to store
Completely cooled leftovers will last in an airtight container the fridge for 5 days (depending on mix-ins) or in the freezer for 2 months.
To enjoy again, thaw in the fridge, if frozen, then heat in the microwave for 30-60 seconds, or until hot. Blot with a paper towel if excess moisture has been released.
– Jennifer
Egg Muffins
These Egg Muffins are packed with protein-rich eggs, creamy cottage cheese, and your choice of mix-ins, making them the best grab-and-go breakfast that's delicious, nutritious, and meal prep-friendly.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 12 egg muffins
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 8 large eggs
- 1 teaspoon salt more or less to taste
- 1/2 teaspoon pepper more or less to taste
- 1 cup full fat cottage cheese
- 1 cup shredded cheese see flavor variations
- 1 cup mix-ins of choice see flavor variations
Instructions
- Preheat oven to 350 degrees F, generously grease a standard non-stick 12 slot muffin tin with cooking spray, then set aside.
- In a medium sized bowl, whisk together eggs, salt, pepper, cottage cheese, cheese, and mix-ins, then pour into the prepared muffin tin.
- Bake in preheated oven for about 20 minutes (more or less depending on mix-ins used) or until the eggs have cooked through.
- Remove the pan from the oven, cool for 5 minutes, then run a knife around the outside of each muffin to loosen them from the pan before serving and enjoying!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:5 Days
Freezer:2 Months
Reheat:Thaw, if frozen, then microwave to warm
*Storage times may vary based on temperature and conditions
Notes
Nutritional information is for the broccoli cheddar variation (1 cup cheddar + 1 cup broccoli). Nutritional information will vary slightly depending on mix-ins used, but this gives you a general idea.
Nutrition Information
Nutrition Facts
Egg Muffins
Amount Per Serving (1 egg muffin)
Calories 106 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 136mg45%
Sodium 360mg16%
Potassium 96mg3%
Carbohydrates 2g1%
Fiber 0.2g1%
Sugar 1g1%
Protein 9g18%
Vitamin A 345IU7%
Vitamin C 7mg8%
Calcium 104mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: breakfast egg recipe, cottage cheese recipes, egg muffins, Freezer-friendly breakfast, gluten free breakfast, healthy breakfast, low carb breakfast, meal prep breakfast, mini quiche, on-the-go breakfast, protein breakfast
Cynthia
Fatemah
Jennifer @ Show Me the Yummy
Susan