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In recent years, egg muffins have surged in popularity as a nutritious and convenient breakfast option, and for good reason. They present an easy way to pack essential nutrients into a single, portable dish, perfect for busy mornings when time is of the essence. With the growing awareness of healthy eating, many people are looking for breakfast choices that not only satisfy hunger but also provide a balanced mix of protein, healthy fats, and vegetables.

Fluffy Cottage Cheese Egg Muffins

Start your mornings right with these Fluffy Cottage Cheese Egg Muffins! Packed with essential nutrients, these easy-to-make muffins combine the goodness of eggs, cottage cheese, and a variety of fresh vegetables for a delicious and portable breakfast option. Perfect for meal prep and customizable to your taste, they provide a satisfying balance of protein and flavor, making them an ideal choice for busy days or leisurely brunches. Discover your new favorite healthy breakfast!
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Ingredients
  

6 large eggs

1 cup cottage cheese (preferably low-fat)

1 cup fresh spinach, finely chopped

1/2 cup cherry tomatoes, halved

1/2 cup shredded cheese (cheddar or mozzarella)

1/4 cup red bell pepper, finely diced

1/4 cup green onions, chopped

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika (optional)

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or olive oil to prevent sticking.

    Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs and cottage cheese until well combined. The mixture should be smooth and fluffy.

      Incorporate Vegetables: Add the finely chopped spinach, halved cherry tomatoes, diced red bell pepper, and chopped green onions to the egg-cottage cheese mixture. Stir until all ingredients are evenly distributed.

        Season the Mixture: Sprinkle in the garlic powder, salt, black pepper, and paprika (if using). Mix until everything is well coated with seasoning.

          Add Cheese: Gently fold in the shredded cheese, ensuring it is evenly dispersed throughout the mixture.

            Fill the Muffin Tin: Using a ladle or measuring cup, pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full to allow for rising.

              Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the muffins are puffed up and a toothpick inserted into the center comes out clean.

                Cool and Serve: Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Carefully run a knife around the edges to loosen, then transfer the muffins to a wire rack to cool completely.

                  Enjoy: Serve warm or at room temperature. These muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to a month.

                    Prep Time, Total Time, Servings: 10 min | 30 min | 12 muffins