Egg Muffins

Ingredients

• 6 large eggs
• ½ cup cottage cheese
• ½ cup shredded cheese (cheddar, mozzarella, or feta)
• ½ cup bell peppers, chopped
• ¼ cup green onions, chopped
• ½ cup spinach, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder

Instructions

1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and garlic powder until smooth.
3. Stir in the bell peppers, green onions, spinach, and shredded cheese.
4. Pour the mixture evenly into the muffin cups, filling each about ¾ full.
5. Bake for 18–20 minutes, or until the muffins are set and lightly golden on top.
6. Let them cool slightly before removing from the tin and serving.

Storage Tips

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Let muffins cool completely, then freeze in a zip-top bag for up to 2 months. Reheat in the microwave for 30–60 seconds.

Final Thoughts

These baked egg muffins are everything you want in a breakfast: easy, nutritious, and totally delicious. With minimal prep and maximum flavor, they’re sure to become a go-to in your kitchen.