High Protein Cheese Egg Muffins

There’s something incredibly comforting about a warm, savory breakfast that you can grab on the go. I remember the first time I made these High Protein Cheese Egg Muffins — my kitchen smelled like a cozy café, and I couldn’t help but sneak a taste before they even cooled! They’re not just about the taste though; they’re packed with protein and goodness, making them the perfect start to any morning, no matter how busy it gets.

Why you’ll love this recipe

Have you ever felt the struggle in the morning — racing against the clock to put something healthy on the table? These muffins are a game changer! They’re quick to whip up, and the best part? You can make a big batch that lasts you through the week. Imagine starting your day knowing you’ve got a nutritious, protein-packed breakfast just waiting for you. Each bite is fluffy, cheesy, and filled with fresh veggies, all baked to golden perfection. Plus, they’re incredibly versatile. Feeling spinach today? Go for it! Got some leftover bell peppers lurking in the fridge? Toss those in!

The combination of cottage cheese and shredded cheese gives these muffins a satisfying creaminess while the eggs provide that essential protein boost. They’re tasty, filling, and will have you feeling like a breakfast champion. Now, let’s get down to business!

Gather these ingredients

You’ll need to gather a few staple ingredients to make these delicious muffins:

• 6 Large Eggs: The star of your show! Eggs are rich in protein and good fats, providing both energy and satiety.
• 1 Cup Cottage Cheese: This adds a creamy texture and a protein punch, keeping you fuller longer. You can opt for low-fat or full-fat, depending on your preference.
• 1 Cup Shredded Cheese: Cheddar is my go-to, but feel free to experiment! Choose your favorite cheese like mozzarella for a milder taste or pepper jack if you crave a little kick.
• 1/2 Cup Diced Vegetables: Think vibrant bell peppers, earthy spinach, or zesty onions. These not only bring color but also a nutritional boost. Get creative with whatever veggies you have on hand!
• Salt and Pepper to Taste: These will be your best friends to elevate flavors.
• Cooking Spray or Muffin Liners: Either will do to ensure easy removal after baking.

Preparing High Protein Cheese Egg Muffins

Now, let’s dive into the cooking process! It’s simpler than you think, and soon, your kitchen will be filled with the tantalizing aroma of baking muffins.

1. Preheat that oven to 350°F (175°C). Grab your muffin tin; grease it with a splash of cooking spray or line it with muffin liners for easy cleanup.
2. In a large mixing bowl, whisk together the eggs until frothy. This step is crucial as it helps to incorporate air, leading to fluffy muffins!
3. Add in the cottage cheese, shredded cheese, and your choice of diced vegetables. Mix it all together until everything is beautifully combined.
4. This is where the magic happens — season generously with salt and pepper. Don’t hold back; this is your chance to infuse flavor!
5. Pour the creamy egg mixture evenly into your muffin tin, filling each cup about 3/4 full to give them room to rise.
6. Slide that tin into your preheated oven and let them bake for about 20-25 minutes. They’ll be done when they’re set in the center and lightly golden on top.
7. Allow them to cool slightly in the tin before carefully removing them. Enjoy warm, or store them for later!

Best way to enjoy it

These muffins are incredibly versatile. Enjoy them warm with a dollop of salsa or avocado on top for an extra kick. Pair them with a fresh salad for lunch or serve them alongside whole-grain toast for a hearty breakfast. If you’re feeling indulgent, a sprinkle of fresh herbs or a dash of hot sauce can take these flavor bombs to the next level.

Storage and reheating tips

Got leftovers? No problems here! These muffins store well in the fridge for about a week. Just pop them in an airtight container or wrap them in foil, so they stay lovely and fresh. For those who like meal prep, they freeze beautifully too! Just let them cool completely, then store them in a freezer-safe bag — they’ll last for up to three months. When you’re ready to enjoy, simply reheat in the microwave or oven until warmed through.

Pro chef tips

Here’s a little secret: to make these muffins even more flavorful, consider adding some herbs or spices! Fresh parsley, chives, or a pinch of smoked paprika can elevate the taste profile significantly. Also, if you want to swap the cottage cheese for Greek yogurt, it’ll yield a different flavor but still keep it rich and creamy.

Creative Twists

Feeling adventurous? Change up the veggies next time, or try adding cooked sausage or ham for a meaty version. Switch the cheese to feta and mix in sun-dried tomatoes for a Mediterranean spin. The possibilities are endless!

Ingredients

• 6 large eggs
• 1 cup cottage cheese
• 1 cup shredded cheese (cheddar or your choice)
• 1/2 cup diced vegetables (like bell peppers, spinach, or onion)
• Salt and pepper to taste
• Cooking spray or muffin liners

Directions to follow

1. Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or use muffin liners.
2. In a large bowl, whisk the eggs until frothy.
3. Add the cottage cheese, shredded cheese, and diced vegetables. Mix to combine.
4. Season with salt and pepper.
5. Pour the mixture into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes until set and lightly golden.
7. Cool slightly before removing. Enjoy warm or store for later!

Common questions

• What’s the prep time for these muffins? Typically, it’ll take about 10 minutes to prep and another 20-25 minutes of baking.
• Can I make these gluten-free? Absolutely! They’re naturally gluten-free since there’s no flour involved.
• What’s the best way to reheat them? A quick 30 seconds in the microwave works wonders, or pop them in a preheated oven for a few minutes to get that fresh-baked texture.
• Can I add meat? Yes! Cooked bacon or sausage crumbles would make a delicious addition.
• How long do they last in the fridge? Ideally, enjoy them within a week for the best taste and texture.

I can’t wait for you to try these High Protein Cheese Egg Muffins! They’re not just a meal; they’re a delicious way to nourish your body and fuel your day. Experiment, have fun with your ingredients, and embrace the joys of cooking! Let me know how it goes in the comments — I’m always here to cheer you on in your culinary adventures!

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High Protein Cheese Egg Muffins

Cooking Method: Baking, Mixing Courses: Breakfast, Brunch, Snack Recipe Keys: E Easy Gluten Free High Protein Vegetarian Meals W Weeknight

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Cooking Temp: 350  F Servings: 12 Estimated Cost: $ 10 Calories: 150

Best Season: Suitable throughout the year

Description

These High Protein Cheese Egg Muffins are a delicious and nutritious breakfast option that can be made in bulk and stored for the week. Packed with protein and veggies, they are versatile and easy to prepare.

Ingredients

Scale

1/2x 1x 2x 3x

Muffin Ingredients

• 6 large Eggs (Rich in protein and good fats.)
• 1 cup Cottage Cheese (Adds creaminess and additional protein.)
• 1 cup Shredded Cheese (Cheddar or your favorite type.)
• ¹⁄₂ cup Diced Vegetables (Choose from bell peppers, spinach, or onion.)
• Salt and Pepper (To taste.)
• Cooking Spray or Muffin Liners (For greasing the muffin tin.)

Instructions

Cooking Steps

1. Preheat Oven

   Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or use muffin liners.
   Mark as complete

2. Whisk Eggs

   In a large bowl, whisk the eggs until frothy.
   Mark as complete

3. Mix Ingredients

   Add the cottage cheese, shredded cheese, and diced vegetables. Mix to combine.
   Mark as complete

4. Season

   Season with salt and pepper.
   Mark as complete

5. Fill Muffin Tin

   Pour the mixture into the muffin tin, filling each cup about 3/4 full.
   Mark as complete

6. Bake

   Bake for 20-25 minutes until set and lightly golden.
   Mark as complete

7. Cool and Remove

   Cool slightly before removing. Enjoy warm or store for later!
   Mark as complete

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 9g14%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 180mg60%

Sodium 350mg15%

Potassium 150mg5%

Total Carbohydrate 4g2%

Dietary Fiber 0g

Sugars 1g

Protein 12g24%

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Vitamin A 300 IU

Vitamin C 10 mg

Calcium 200 mg

Iron 1.5 mg

Vitamin D 1 IU

Vitamin E 1 IU

Vitamin K 0 mcg

Thiamin 0.1 mg

Riboflavin 0.3 mg

Niacin 0.5 mg

Vitamin B6 0.2 mg

Folate 20 mcg

Vitamin B12 1.5 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 150 mg

Iodine 0 mcg

Magnesium 10 mg

Zinc 1 mg

Selenium 20 mcg

Copper 0 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: breakfast, muffins, high protein, eggs, cheese, quick, easy