Description
These 3 Ingredient Cottage Cheese Egg Muffins are a quick, easy, and protein-packed breakfast option. Made with just eggs, cottage cheese, and salt, these muffins are baked to perfection and perfect for meal prep or a healthy snack.
Ingredients
Egg Muffins
- 8 large eggs
- 1 cup (246g) cottage cheese
- 1/4 tsp salt (or to taste)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Prepare a silicone muffin pan or a well-greased standard metal muffin pan. If using metal, consider lining with parchment cupcake liners to prevent sticking.
- Blend Ingredients: In a blender, combine the eggs, cottage cheese, and salt. Blend until the mixture is smooth. If you want to add any mix-ins like herbs or veggies, stir them in after blending.
- Fill Muffin Pan: Pour the egg mixture into the muffin cavities, filling each about 7/8 full to allow space for rising.
- Bake Muffins: Place the muffin pan in the oven and bake for 20-25 minutes, or until the muffins are cooked through and edges begin to lightly brown.
- Cool and Serve: Let the muffins cool slightly in the pan until they are no longer too hot to handle. Then, carefully remove them from the pan. Enjoy warm or store leftovers in an airtight container in the refrigerator or freezer.
Notes
- Use a silicone muffin pan for easiest removal without greasing.
- To prevent sticking in a metal pan, grease well or use parchment liners.
- Add-ins like herbs, spinach, or diced peppers can be included after blending.
- Store leftovers refrigerated for up to 4 days or freeze for longer storage.
- Great for make-ahead breakfasts or high-protein snacks.