Cookwith

Name: Savory Cottage Cheese & Veggie Egg Muffins (Gluten-Free, High-Protein Meal Prep)
Prep time: 30 min
Total time: 30 min
Yield: 5 servings
Ingredients: 10 large eggs; 1 cup cottage cheese (low-fat or full-fat); 1 cup diced bell peppers (red, yellow, or orange); 1/2 cup chopped baby spinach; 1/2 cup diced red onion; 1/2 cup shredded cheddar cheese (or dairy-free alternative if desired); 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Nonstick spray or olive oil (for greasing muffin tin)

Savory Cottage Cheese & Veggie Egg Muffins (Gluten-Free, High-Protein Meal Prep)

ToastedCucumber4881

These savory cottage cheese & veggie egg muffins are the ultimate high-protein, gluten-free breakfast for busy mornings. Packed with colorful vegetables and creamy cottage cheese, each muffin delivers a satisfying, cheesy bite with a light, fluffy texture. They're perfect for meal prep: bake a batch on Sunday, and you’ll have a grab-and-go breakfast all week long. The cottage cheese not only boosts the protein content but also keeps the muffins moist and tender. Enjoy warm or cold, and mix up the veggies or cheese for endless variety!

Ingredients

Instructions

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick spray or olive oil.
In a large mixing bowl, whisk together the eggs and cottage cheese until smooth and well combined.
Add the bell peppers, spinach, red onion, cheddar cheese, salt, black pepper, smoked paprika, and garlic powder. Stir until evenly distributed.
Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 22-25 minutes, or until the muffins are set and lightly golden on top.
Cool in the tin for 5 minutes, then transfer to a wire rack. Let cool completely before storing in an airtight container in the refrigerator.
To reheat: Microwave 1-2 muffins on a microwave-safe plate for 30-45 seconds, or until heated through.