Egg Muffins

5 from 2 votes

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 Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Breakfast, Snack

Cuisine: American

Keyword: 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

Servings: egg muffins

Calories: 106kcal

Author: Jennifer Debth

Equipment

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

US Customary - Metric

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!
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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