Description
Busy mornings need smart solutions. These High-Protein Egg Muffins 2.0 are a major upgrade from the classic version—extra fluffy, moist, and packed with protein thanks to a simple secret ingredient: cottage cheese. They’re easy to prep ahead, freezer-friendly, and perfect for grab-and-go mornings when you want real fuel, not just a quick bite.
Ingredients
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8 large eggs
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½ cup cottage cheese (low-fat or full-fat)
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½ cup cooked turkey bacon, chopped
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1 cup fresh spinach, chopped
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¼ cup shredded cheese (cheddar, mozzarella, or pepper jack – optional)
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Salt and black pepper, to taste
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Cooking spray or oil (for greasing)
Instructions
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Preheat oven
Preheat to 375°F (190°C). Grease a 12-cup muffin tin or use silicone liners. -
Mix the base
In a large bowl, whisk eggs and cottage cheese until smooth and well combined. Season with salt and pepper. -
Add fillings
Gently fold in spinach, turkey bacon, and shredded cheese (if using). -
Fill muffin tin
Pour mixture into muffin cups, filling each about ¾ full. -
Bake
Bake for 18–22 minutes, until set and lightly golden on top. A toothpick should come out clean. -
Cool & serve
Let muffins cool 5–10 minutes before removing from the tin.
Notes
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Extra fluffy texture: Cottage cheese blended into the eggs keeps muffins tender and moist.
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Avoid sogginess: If using watery vegetables (mushrooms, zucchini), sauté them first.
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Meal prep win: Store in the fridge up to 5 days or freeze up to 3 months.
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Reheat fast: Microwave 30 seconds from the fridge or 60–90 seconds from frozen.