High-Protein Cottage Cheese Egg Muffins
Method
Preheat your oven to 180°C (350°F) or your air fryer to 160°C (320°F). Lightly grease six silicone muffin cups or a non-stick muffin tin.
In a large bowl, whisk the eggs with the cottage cheese, garlic, salt, and black pepper until well combined.
Fold in the chopped spinach, diced tomato, and half of the grated cheese, mixing until evenly distributed.
Divide the mixture evenly among the six muffin cups, filling each about three-quarters full to allow room for the muffins to rise.
Sprinkle the remaining grated cheese evenly over the tops.
Oven: Bake for 20–22 minutes, or until the muffins are puffed, lightly golden, and fully set in the center.
Air Fryer: Cook for 14–16 minutes at 160°C (320°F) until golden and cooked through.
Let the muffins cool for 2–3 minutes before carefully removing them from the molds.
Serve warm, or allow them to cool completely before storing for meal prep.
These egg muffins are perfect for busy mornings and can be refrigerated for up to 3 days in an airtight container. Reheat them in the microwave for 20–30 seconds or in the air fryer for a few minutes. Feel free to customize the recipe with mushrooms, lean turkey ham, broccoli, zucchini, or bell peppers for endless flavor combinations.
Nutrition Facts
Per 100 g
