Cottage Cheese Egg Muffin Recipe
Cottage Cheese Egg Muffins are made with eggs, cottage cheese, and mozzarella cheese. This simple high-protein recipe is perfect for an easy breakfast or snack.
Servings: 12 muffins
Calories: 83kcal
Ingredients
- 7 eggs
- 1 cup cottage cheese
- ½ cup shredded mozzarella cheese
- 1½ cups chopped mushrooms
- 3 tbsp gluten-free flour
- chives to taste
- salt and pepper to taste
Instructions
- Preheat the oven to 350°.
- Prepare the mixture: In a large bowl, add the cottage cheese, mozzarella, chopped mushrooms, chives, eggs, salt, and pepper. Mix well until fully combined.
- Incorporate the flour: Add the gluten-free flour and mix until you get a smooth batter.
- Fill the muffin tin: Grease a muffin tin with nonstick cooking spray or a little oil. Pour the mixture into each cavity, filling it.
- Add toppings: Sprinkle some extra mozzarella cheese and chives on top of each muffin.
- Bake: Bake for 20-22 minutes, until the muffins are golden and firm to the touch.
- Serve and enjoy: Let them cool for a few minutes before removing from the tin. Serve warm or cold.
Notes
Store egg muffins in the refrigerator for up to 4 days or freeze them for up to 2 months. Reheat in the microwave or oven.
Nutrition
Calories: 83kcal | Carbohydrates: 4g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 123mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Calcium: 54mg | Iron: 1mg