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Crowd-Pleasing High-Protein Baked Egg Muffins: Easy Breakfast Recipe

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These fluffy, golden egg muffins are packed with protein, cheese, and vegetables, making them a perfect grab-and-go breakfast or brunch dish. They’re quick to prepare, endlessly customizable, and sure to please a crowd.

Ingredients

Scale
  • 12 large eggs
  • 1 cup cottage cheese (full-fat or low-fat)
  • 1/2 cup milk (any kind)
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced bell pepper (any color)
  • 1/2 cup diced onion (yellow or white)
  • 1 cup fresh spinach, roughly chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Optional add-ins: cooked crumbled sausage, bacon bits, diced ham, chopped mushrooms, sun-dried tomatoes, fresh herbs like chives or parsley

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. Generously spray your muffin tin with non-stick cooking spray or line with silicone muffin liners.
  2. Prepare your vegetables: dice 1/2 cup bell pepper and 1/2 cup onion into small, uniform pieces (about 1/4-inch dice). Roughly chop 1 cup fresh spinach. If using any meat add-ins, chop them now. Set aside.
  3. In a blender or large bowl, combine 12 large eggs, 1 cup cottage cheese, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. If using a blender, blend on low for about 10 seconds until smooth and slightly frothy. If whisking by hand, whisk vigorously for about 30 seconds until the cottage cheese is mostly broken up and the mixture looks homogeneous.
  4. Pour the egg mixture into a large bowl if you used a blender. Stir in 1 cup shredded cheddar cheese, the diced bell pepper, diced onion, and chopped spinach. Fold gently until everything is evenly distributed.
  5. Using a ladle or a 1/4-cup measuring cup, divide the mixture evenly among the 12 muffin cups. Fill each cup about 3/4 full.
  6. Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when the edges are golden brown, the tops are set and slightly puffed, and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 18 minutes.
  7. Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. After 5 minutes, run a thin spatula or butter knife around the edges of each muffin and gently lift them out. Place them on the cooling rack to cool completely.
  8. Serve warm or at room temperature. If making ahead, let them cool completely before storing.

Notes

For the fluffiest texture, blend the cottage cheese with the eggs. Don’t overmix the eggs. Pre-cook watery vegetables like mushrooms or zucchini to avoid excess moisture. Let the muffins rest in the tin for 5 minutes after baking for easier removal. These muffins taste even better the next day as flavors meld.

Nutrition

Keywords: egg muffins, high protein breakfast, baked egg muffins, easy breakfast recipe, crowd-pleasing breakfast, meal prep breakfast

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