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Savory Cottage Cheese Egg Muffins (High Protein, Meal Prep Friendly) - Simple, Satisfying, and Quick

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings

Ingredients
  

  • 8 large eggs
  • 1 cup cottage cheese (2% or full-fat for best texture)
  • 1/2 cup shredded cheese (cheddar, mozzarella, or pepper jack)
  • 1 cup chopped vegetables (bell peppers, spinach, onion, or broccoli)
  • 1/2 cup cooked protein (optional: diced ham, turkey sausage, bacon, or tofu)
  • 2 tablespoons chopped fresh herbs (chives, parsley, or basil)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon smoked paprika or chili flakes (optional, for a kick)
  • Olive oil or cooking spray (for the pan)

Instructions
 

  • Prep the pan: Heat the oven to 350°F (175°C). Grease a standard 12-cup muffin tin well or line with silicone liners.
  • Blend the base: In a large bowl, whisk eggs, cottage cheese, salt, pepper, and spices until smooth. For an ultra-smooth texture, blend with an immersion blender.
  • Add mix-ins: Stir in shredded cheese, vegetables, cooked protein, and herbs. Keep the mix-ins small and evenly chopped.
  • Fill the cups: Divide the mixture among the 12 cups, filling about 3/4 full. Give the tin a gentle tap to level.
  • Bake: Bake for 18–22 minutes, until the centers are just set and the tops are lightly golden.
  • Cool: Let muffins cool in the pan for 5 minutes, then loosen edges with a knife and transfer to a rack.
  • Serve or store: Enjoy warm, or cool completely before storing.