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Before diving into the recipe, it’s essential to highlight the impressive nutritional profiles of cottage cheese and eggs. Both ingredients are rich in high-quality protein, making them ideal for those looking to build muscle, support weight management, or simply enjoy a filling meal.

Fluffy Cottage Cheese Egg Muffins

Looking for a quick and nutritious meal option? Try Fluffy Cottage Cheese Egg Muffins! These delightful muffins are easy to prepare, packed with protein from cottage cheese and eggs, and can be customized with your favorite veggies and spices. Perfect for breakfast, snacks, or meal prep, they're gluten-free friendly and versatile for any dietary preference. Discover how to make these fluffy delights and enjoy a tasty way to fuel your day!
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Ingredients
  

1 cup cottage cheese (preferably low-fat)

6 large eggs

1/2 cup chopped spinach (fresh or frozen)

1/2 cup diced bell peppers (red and yellow for color)

1/4 cup finely chopped onion

1/2 cup shredded cheddar cheese

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon black pepper

Salt to taste

Optional: chopped herbs (such as chives or parsley) for garnish

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with non-stick spray or line it with muffin liners.

    Mix Ingredients: In a large mixing bowl, combine the cottage cheese, eggs, garlic powder, onion powder, black pepper, and a pinch of salt. Whisk until the mixture is well combined and slightly frothy.

      Add Veggies and Cheese: Fold in the chopped spinach, diced bell peppers, diced onion, and shredded cheddar cheese into the egg mixture until evenly distributed.

        Pour Mixture: Use a ladle or measuring cup to pour the mixture into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.

          Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set in the center and lightly golden on top.

            Cool and Serve: Remove the muffin tin from the oven and let it cool for 5 minutes. Gently run a knife around the edges of the muffins and pop them out. Garnish with chopped herbs if desired.

              Enjoy: Serve warm or allow to cool completely and store in an airtight container in the refrigerator for up to 4 days.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 12 muffins