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Protein-Packed Veggie Egg Muffins

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These protein-packed veggie egg muffins are a quick, easy, and healthy breakfast option perfect for weight loss and meal prep. They combine eggs, fresh veggies, and cottage cheese for a moist, flavorful, and satisfying start to your day.

Ingredients

Scale
  • 8 large eggs, room temperature
  • ½ cup small-curd cottage cheese
  • 1 cup fresh spinach, chopped (or baby kale or Swiss chard)
  • ½ cup red bell pepper, diced
  • ¼ cup yellow onion, finely chopped
  • 1 clove garlic, minced
  • ½ cup shredded cheddar cheese (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin lightly with olive oil or non-stick spray to prevent sticking.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and bell pepper, and cook for about 3–4 minutes until softened.
  3. Add the minced garlic and spinach, cooking for another 1–2 minutes until the spinach wilts. Remove from heat and set aside to cool slightly.
  4. In a large bowl, whisk together 8 large eggs and ½ cup of small-curd cottage cheese until smooth.
  5. Stir in ½ teaspoon each of dried oregano and thyme, plus salt and pepper to taste.
  6. Fold the sautéed veggies into the egg mixture along with ½ cup shredded cheddar cheese if using.
  7. Pour the mixture evenly into the 12 muffin cups, filling each about ¾ full.
  8. Bake for 20–25 minutes until the tops are set and lightly golden, and a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before carefully removing them with a butter knife or silicone spatula.

Notes

Use full-fat cottage cheese for best texture. For dairy-free options, substitute cottage cheese with mashed avocado or silken tofu blend. Avoid overcooking to prevent rubbery texture. Sauté veggies first to remove excess moisture and enhance flavor. Muffins freeze well; reheat in microwave for 20–30 seconds.

Nutrition

Keywords: protein-packed, veggie egg muffins, healthy breakfast, weight loss, meal prep, easy breakfast, low-carb, gluten-free

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