High-Protein Spinach and Cheese Egg Muffins
These delightful egg muffins combine protein-packed ingredients with fresh flavors for a mouthwatering start to your day. Perfect for busy mornings or healthy meal prep.
Ingredients
For the Muffins
- 1 tablespoon oil for the pan Helps prevent sticking.
- 6 large eggs Provide structure and protein.
- 1 cup 4 percent milk-fat small-curd cottage cheese Adds creaminess and protein.
- 1 teaspoon garlic powder Infuses a subtle aromatic flavor.
- 1/2 teaspoon ground black pepper Offers mild heat.
- 1/2 teaspoon kosher salt Enhances the overall taste.
- 2 cups baby spinach, chopped Adds color, freshness, and nutrients.
- 1 cup shredded cheddar cheese Brings a rich, tangy flavor.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Lightly oil a 12-cup muffin pan to prevent sticking.
- In a blender, combine the eggs, cottage cheese, garlic powder, black pepper, and kosher salt; blend on high until smooth, about 30 seconds.
- Evenly distribute the chopped spinach and cheddar cheese in the bottom of each muffin cup.
- Pour the blended egg mixture into each muffin cup, filling them to the top.
Cooking
- Place the muffin pan in the oven and bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for about 15 minutes before removing.
- Carefully lift the muffins out of the pan using a small spatula.
Notes
For optimal results, generously coat the muffin pan with oil and do not overfill the cups. Customize with your favorite vegetables or herbs.