If you’re looking for a nutritious and fulfilling breakfast that can be prepped in advance, these Quick and Protein Cottage Cheese Egg Muffins are the perfect solution. Packed with protein and made with wholesome ingredients, these muffins are an excellent way to start your day or enjoy a healthy snack.
Ingredients
Scale:
1 cup rolled oats – use whole oats for more fiber
1/2 teaspoon baking powder – ensures the muffins rise properly
1/4 teaspoon salt – enhances the overall flavor
1 cup cottage cheese (use low-fat or full-fat depending on preference) – provides creaminess and protein
6 large eggs – acts as a binding agent and adds richness
1 tablespoon olive oil or melted coconut oil – adds moisture and flavor
1/2 cup diced bell peppers (any color) – adds sweetness and crunch
1/4 cup chopped green onions or chives – provides a mild onion flavor
1/4 cup shredded cheese (cheddar, mozzarella, or your favorite) – for a cheesy texture
Optional: 1/2 teaspoon black pepper, or to taste – adds a touch of heat
Optional: 1/2 teaspoon paprika or your favorite spice for extra flavor – consider smoked paprika for a unique twist
Instructions
Preheat your oven to 375°F (190°C).
Prepare a muffin tin by lightly greasing the cups with olive oil or cooking spray.
In a large mixing bowl, combine the rolled oats, baking powder, and salt. Mix well.
In another bowl, whisk together the cottage cheese, eggs, and olive oil until smooth.
Gradually pour the wet mixture into the dry ingredients, stirring until just combined.
Fold in the diced bell peppers, green onions, and shredded cheese.
Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown.
Remove the muffin tin from the oven and let it cool for about 5 minutes.
Carefully transfer the muffins to a wire rack to cool completely.
