Description
These spinach and cheese egg muffins are made with a blended egg and cottage cheese base for a smooth, tender texture. They’re baked in a muffin pan with chopped spinach and cheddar, then stored in the fridge or freezer for quick high-protein breakfasts.
Ingredients
- Oil for the pan, as needed
- 10 large eggs
- 1 1/2 cups 4% milk-fat small-curd cottage cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1 1/3 cups baby spinach, finely chopped, about 1 ounce
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 325ºF. Lightly oil a 12-muffin pan. If you do not have a non-stick muffin tin, you can also use silicone muffin liners.
- In a blender, combine the eggs, cottage cheese, garlic powder, ground black pepper, and salt and blend on high until smooth, about 30 seconds.
- Evenly distribute the spinach and cheddar cheese in the bottom of the muffin cups, then fill each to the top with the egg muffin base.
- Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Let cool in the pan completely, about 15 minutes. The muffins will deflate slightly as they cool.
- Once cooled, use a small spatula to remove the muffins from the pan.
Notes
- Store it: Refrigerate in a sealed container for up to 3 days or freeze for up to 3 months.
- Reheat it: To reheat from the refrigerator, microwave until warm, 45 to 60 seconds.
- Alternatively, bake or air-fry at 325°F for 4 to 6 minutes.
- To reheat from the freezer, microwave in 30-second increments until warm.
- For better results, defrost for at least 8 hours in the refrigerator first.
- Serving size: This recipe yields 12 egg muffins total and one serving = 2 muffins.
- Prep Time: 10 minutes
- Cook Time: 30 minutes