Cottage Cheese Egg Muffins

Egg muffins are a staple for me because they’re not only so easy to make, but also store so well!

Serves: Makes about 12 muffins (can always make more and store in the freezer too!)


  • 10 eggs
  • 1/2 cup cottage cheese
  • 1 cup chopped bell pepper
  • Salt and pepper to taste
  • Optional: 1/2 cup chopped spinach
  • Optional: 1/4 cup chopped parsley


  1. Preheat the oven to 375ºF. Chop ingredients if you haven’t done so already.
  2. Add all ingredients into a large bowl and whisk together. Make sure egg yolks are broken up thoroughly!! (Can always add eggs first THEN whisk, then add other ingredients).
  3. Spray a muffin tin with PAM or with oil. Add egg mixture to each muffin hole. Don’t overfill it! The eggs will rise a bit.
  4. Bake eggs in the oven for about 16-20 minutes until cooked through. You can insert a knife into it and it should be dry.
  5. Avoid overcooking or eggs will become “spongey!” Let cool for at least 10 minutes. Store in an airtight container in the fridge for 1 week or in the freezer for 2 months.

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