Description
Tired of rushed mornings and skipped breakfasts? These savory egg muffins are a game-changer. Ultra-fluffy from cottage cheese, loaded with colorful veggies, and topped with turkey bacon, they’re freezer-friendly, low-carb, and packed with protein. Perfect for meal prep or on-the-go mornings.
Ingredients
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6 large eggs
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½ cup cottage cheese (full-fat or low-fat)
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¼ cup bell peppers, diced (any color)
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¼ cup spinach or kale, finely chopped
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2 slices cooked turkey bacon, chopped (or pork bacon, or omit for vegetarian)
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Salt & pepper, to taste
Optional Add-Ons:
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¼ cup shredded cheese (cheddar, pepper jack, feta)
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Chili flakes
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Green onions
Instructions
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Prep the Oven & Tin: Preheat to 375°F (190°C). Grease muffin tin or use silicone liners.
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Blend Eggs & Cottage Cheese: In a blender, combine eggs, cottage cheese, salt, and pepper. Blend 20–30 seconds until smooth and frothy.
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Fold in Veggies & Bacon: Pour mixture into a bowl. Gently fold in bell peppers, spinach/kale, turkey bacon, and optional cheese or green onions.
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Fill Muffin Cups: Divide mixture evenly among 12 muffin cups, filling ~¾ full. Sprinkle remaining cheese or green onions on top if desired.
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Bake: 20–22 minutes until tops are set and lightly golden. Toothpick should come out clean.
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Cool & Remove: Let muffins cool 5 minutes in tin, run a knife around edges, then transfer to a wire rack.
Notes
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Ensure veggies are dry to avoid watery muffins.
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Grease tins well or use silicone liners for easy removal.
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Blend cottage cheese for the best fluffy texture.
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Muffin tin unavailable? Bake in 8×8 pan for a crustless egg bake (25–30 min).