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Baked Cottage Cheese Egg Muffins

These protein-packed baked egg muffins feature a delightful mix of vibrant veggies and creamy cottage cheese, perfect for a healthy breakfast or snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs Provides structure and richness.
  • 0.5 cup heavy cream Adds creaminess and moisture.
  • 1 cup Hood Cottage Cheese Adds richness and protein.
  • 1 cup shredded cheddar cheese Brings a tangy flavor.
Vegetables
  • 1 cup diced vegetables (zucchini, peppers, mushrooms, cherry tomatoes, green onions) Adds vibrant flavor and essential nutrients.
  • 1 cup fresh spinach Offers a nutrient boost.
Seasonings and Herbs
  • 1 tbsp freshly minced herbs Enhances flavor with fresh notes.
  • 1 tsp paprika Adds depth to the overall flavor.
  • to taste salt and pepper Essential seasonings.

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. Sauté the diced vegetables over medium-high heat for 5-7 minutes until soft, adding chopped spinach during the final minute. Set aside to cool.
  3. In a large bowl, whisk together the eggs, heavy cream, shredded cheddar cheese, minced herbs, and spices until well mixed.
  4. Gently stir in the sautéed vegetables and Hood Cottage Cheese until evenly blended.
  5. Spray the muffin pan with cooking spray to prevent sticking.
Baking
  1. Pour about 1/3 cup of the muffin mixture into each muffin cup, ensuring they are evenly filled.
  2. Place the muffin pan in the oven and bake for about 30 minutes or until the eggs are set and a toothpick inserted comes out clean.
  3. Remove from the oven, let cool slightly, and serve immediately, or refrigerate for up to three days.

Notes

For best results, use finely diced vegetables and whisk eggs thoroughly for a fluffier texture. Avoid overfilling muffin cups. Customize with different cheese and spices as desired.