Baked Egg Muffins
These egg muffins have a great fluffy texture and are packed with protein. Plus, this is a great recipe to change up based on what veggies and toppings you have at home.
Servings: 12 Muffins
Calories: 78kcal
Ingredients
- 12 eggs
- 1/2 cup cottage cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- cooking spray olive oil
Optional Toppings:
- Proteins (cook prior to adding): breakfast sausage, bacon, cheese, hemp seeds
- Veggies: peppers, mushrooms, broccoli, asparagus, onion, spinach, zucchini, tomato
- Veggies: peppers, mushrooms, broccoli, asparagus, onion, spinach, zucchini, tomato
- After cooking: Avocado, hot sauce, sour cream
Instructions
- Preheat the oven to 350ºF and line a muffin tin with cupcake liners. While the oven is preheating, place a small oven-safe bowl filled with water on the lower rack. This will help "steam" the muffins and give them a fluffier texture
- In a medium mixing bowl, combine the eggs, cottage cheese, salt and pepper. Trust me on the cottage cheese! Not only does it add protein, but it gives the egg muffins a WAY fluffier and light texture
- Using an immersion blender, blend the egg mixture. If you do not have an immersion blender, you can also combine these ingredients in a blender or food processor
- Spray the lined muffin tin with cooking spray
- Divide the egg batter evenly into all 12 sections of the muffin tin
- Top with whatever toppings you desire!
- Bake for 20 minutes or until firm