High Protein · Meal Prep · Breakfast
Cottage Cheese Egg Muffins
Two muffins and a piece of fruit is a legitimate 20g breakfast.
- Time
- 30 minutes
- Serves
- 12 muffins
- Protein
- 9g each
- Fiber
- 2g each
Why this works
Portable protein removes the biggest weekday obstacle to a protein-forward morning.
Ingredients
- 10 eggs
- 1 cup cottage cheese
- 1 cup chopped spinach
- 1/2 cup diced roasted red pepper
- 1/3 cup grated parmesan
- 2 scallions, sliced
- 1/2 tsp salt, black pepper
Method
- 1Heat the oven to 350°F and grease a 12-cup muffin tin well.
- 2Whisk the eggs with the cottage cheese, salt, and pepper.
- 3Stir in the vegetables and cheese.
- 4Divide among the cups and bake 22 to 25 minutes until set.
- 5Cool 5 minutes before lifting out.
Yvette's tip
They keep five days refrigerated and reheat in 30 seconds.
Take it to the kitchen
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