Fluffy Cottage Cheese Egg Muffins (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup cottage cheese
02 -
6 large eggs
03 -
1 cup shredded cheddar cheese
04 -
1 cup milk
→ Seasonings and Additives
05 -
1 teaspoon salt
06 -
1 teaspoon black pepper
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
→ Fresh Ingredients
09 -
1 tablespoon chopped fresh parsley
10 -
1 cup chopped spinach
11 -
1 teaspoon baking powder
# Instructions:
01 -
Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray or line it with muffin liners.
02 -
In a large mixing bowl, crack the six eggs and whisk them thoroughly until fully blended.
03 -
Add the cottage cheese into the bowl with the eggs and mix it in until smooth and well incorporated.
04 -
Pour in the milk, continuing to whisk the mixture until it is evenly combined.
05 -
Add the shredded cheddar cheese to the mixture and stir it in to distribute it evenly throughout.
06 -
Sprinkle in the salt, black pepper, garlic powder, and onion powder, then mix well to ensure all spices are evenly distributed.
07 -
Chop the fresh parsley finely and fold it into the mixture.
08 -
Roughly chop the spinach into small pieces, and stir it into the egg and cheese mixture.
09 -
Sift in the baking powder and mix until everything is well combined.
10 -
Carefully pour the mixture into each muffin cup, filling them about three-quarters full.
11 -
Place the muffin tin into the preheated oven and bake for about 20-25 minutes, or until the muffins have risen and are golden on top.
12 -
Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, the muffins are ready.
13 -
Remove the muffin tin from the oven and let the muffins cool for a few minutes before removing them from the tin. Serve warm or store for later use.
# Notes:
01 -
The cottage cheese adds moisture and protein to the muffins, making them fluffy and rich in texture.
02 -
Chopped bell peppers, mushrooms, or zucchini can be added for more veggies and variation.
03 -
These muffins can be stored in the fridge for up to 3 days or frozen for longer shelf life.