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In today’s fast-paced world, the quest for healthy breakfast options has become increasingly essential. Many people are shifting away from traditional, carb-heavy breakfasts in favor of nutritious alternatives that keep them energized throughout the day. Among the myriad of healthy breakfast ideas, Fluffy Cottage Cheese Egg Muffins stand out as not only a delightful treat but also a highly versatile and nutritious choice. These muffins are the perfect blend of protein, flavor, and convenience, making them an ideal start to your day.

Fluffy Cottage Cheese Egg Muffins: A Protein-Packed Breakfast Delight

Discover the delicious and nutritious Fluffy Cottage Cheese Egg Muffins, the perfect solution for a healthy breakfast! These easy-to-make muffins combine protein-packed eggs and creamy cottage cheese with your favorite veggies like spinach and bell peppers. Customize them with herbs, spices, or different cheeses to suit your taste. Ideal for meal prep, these muffins will keep you satisfied and energized throughout your busy mornings. Enjoy a convenient and flavorful start to your day!
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Ingredients
  

6 large eggs

1 cup cottage cheese (preferably low-fat)

1 cup fresh spinach, chopped

1/2 cup bell pepper, diced (red or yellow for sweetness)

1/2 cup onion, finely chopped

1 cup shredded cheese (cheddar or feta work great)

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional toppings: sliced cherry tomatoes, fresh herbs (like chives or parsley), and a pinch of paprika for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a muffin tin with non-stick cooking spray or line with silicone muffin cups.

    Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and whisk them until they're fully blended. Add the cottage cheese, garlic powder, salt, and black pepper. Mix until well combined.

      Add Vegetables: Fold the chopped spinach, diced bell pepper, and onion into the egg mixture. Ensure the vegetables are evenly distributed.

        Incorporate Cheese: Gently stir in the shredded cheese, mixing just enough to combine without overmixing.

          Fill the Muffin Tin: Using a ladle or measuring cup, pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about 3/4 of the way full.

            Optional Toppings: If desired, place a slice of cherry tomato or sprinkle some fresh herbs on top of each muffin for an extra burst of flavor and a pop of color.

              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 in the center comes out clean.

                Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Carefully remove the muffins and transfer them to a wire rack to cool slightly before serving.

                  Enjoy: Serve warm, or store them in an airtight container in the fridge for up to a week. These muffins are perfect for meal prep and can be reheated easily for a quick protein-packed breakfast throughout the week!

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