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a pile of cottage cheese egg muffins on a blue plate
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5 from 19 votes

Cottage Cheese Egg Muffins Recipe

These cottage cheese egg muffins are such a great make-ahead breakfast. They're easy to put together, packed with protein and totally portable. You can meal prep them over the weekend and eat them on the run during the week!
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast
Servings: 22 mini muffins
Calories: 30kcal
Author: Nart

Ingredients

  • 1 tablespoon olive oil
  • 5 cloves garlic minced
  • ½ cup diced onions
  • 1 cup chopped chives
  • ½ cup diced carrots
  • 6 eggs
  • Salt and pepper to taste
  • 5 ounces cottage cheese
  • Olive oil to coat the muffin tin

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Heat ½ tablespoon of olive oil in a pan over medium heat and sauté the garlic and onions for a minute. Add the chives and carrots and sauté for another 3 minutes or until the carrots are soft.
  • Whisk together the eggs, cottage cheese, salt and pepper. Add the cooked vegetables to the egg mixture and stir until combined.
  • Grease the muffin tin with olive oil. Pour the egg mixture into the muffin cups and bake for 20 minutes.

Notes

If you own a large measuring cup, you can use it as your mixing bowl, as it makes it very easy to pour to egg mixture into the muffin cups without creating a mess. If you don't have one, you can mix the ingredients in a large bowl and ladle the egg mixture into the muffin cups instead.

Nutrition

Calories: 30kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 41mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg