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Easy Make-Ahead Vegetable and Cheese Egg Muffins

Three perfectly baked spinach and pepper egg muffin cups resting on a light gray plate.
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Prepare these protein-packed egg muffins for a quick, grab-and-go breakfast. They are simple to make and freeze well for later use.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup cottage cheese
  • 1/4 cup milk (any kind)
  • 1/2 cup chopped spinach
  • 1/2 cup chopped bell pepper (any color)
  • 1/4 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray.
  2. In a large bowl, whisk together the eggs, cottage cheese, and milk until fully combined and slightly frothy.
  3. Stir in the chopped spinach, bell pepper, cheddar cheese, salt, and pepper. Mix until the vegetables and cheese are evenly distributed.
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  5. Bake for 18 to 20 minutes, or until the egg muffins are set and lightly golden brown.
  6. Remove the tin from the oven and let the muffins cool in the tin for 5 minutes before carefully removing them.
  7. For meal prep, allow the muffins to cool completely before storing them in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. Reheat in the microwave for a quick breakfast.

Notes

  • For a low-carb breakfast muffin option, skip any added flour or starches.
  • These egg cups are great for meal planning, similar to what you might find with keto meal plan delivery services, but homemade.
  • If you want to add meat, cook 1/2 cup of crumbled sausage or diced ham separately and divide it among the cups before adding the egg mixture.

Nutrition

Find it online: https://blissbatter.com/easy-make-ahead-egg-muffin-recipe/