Go Back

Baked Cottage Cheese Egg Muffins

Delicious and nutritious muffins packed with protein and vegetables, perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups diced vegetables (zucchini, peppers, mushrooms, cherry tomatoes, and green onions) Use any vegetables on hand.
  • 1 cup spinach (chopped)
Egg Mixture
  • 8 large eggs
  • 1/4 cup heavy cream (or half and half)
  • 1 cup Hood Cottage Cheese (with Black Pepper)
  • 2/3 cup shredded cheddar cheese
  • 1/2 tablespoon freshly minced herbs (parsley, chives, and basil)
  • 1 teaspoon paprika
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 375 degrees F.
  2. Chop the vegetables into small, bite-sized pieces and sauté in a skillet over medium-high heat for 5-7 minutes.
  3. Add the chopped spinach in the last minute of cooking. Set aside to cool.
  4. In a large mixing bowl, whisk together the eggs and heavy cream until well blended.
  5. Add shredded cheddar cheese, minced herbs, paprika, and combine. Then gently stir in the sautéed vegetables and Hood Cottage Cheese.
Assembly and Baking
  1. Prepare your muffin pan by spraying it generously with non-stick cooking spray.
  2. Pour about 1/3 cup of the muffin mixture into each muffin cup, filling them to about three-quarters full.
  3. Bake in the preheated oven for about 30 minutes or until the tops are slightly golden and the egg mixture is set.
Cooling and Serving
  1. Remove the muffin pan from the oven and let the muffins cool for a few minutes before removing them from the pan.
  2. Serve immediately or refrigerate any leftovers for up to three days.

Notes

These muffins can be customized with different vegetables or cheese types. Store in an airtight container in the fridge or freeze for longer storage.