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- 6 large eggs - 1 cup small curd cottage cheese - 1/2 cup shredded cheddar cheese - 1/2 cup diced bell peppers - 1/4 cup finely chopped green onions - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1/4 teaspoon smoked paprika - Cooking spray or olive oil To make Fluffy Cottage Cheese Egg Muffins, gather all your ingredients first. You need six large eggs to form the base. Next, get one cup of small curd cottage cheese. This adds creaminess and protein to the muffins. Add half a cup of shredded cheddar cheese for a rich flavor. Mix in half a cup of diced bell peppers for some color and crunch. I love using a mix of red, yellow, and green bell peppers. They brighten up the muffins. Chop up a quarter cup of green onions finely. These will add a fresh taste. You will also need one teaspoon of garlic powder for extra flavor. One teaspoon of salt is key to balance all the tastes. Use half a teaspoon of freshly ground black pepper for a slight kick. Lastly, a quarter teaspoon of smoked paprika gives it a nice smoky note. Don't forget to have cooking spray or olive oil on hand. You need it to grease the muffin tin. With all these ingredients ready, you are set to create a delicious and healthy breakfast! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Grease a 12-cup muffin tin with cooking spray or olive oil. Make sure to coat each cup well to stop sticking. - Crack 6 large eggs into a big bowl. - Beat the eggs until they are frothy. This step helps make the muffins fluffy. - Add 1 cup of small curd cottage cheese to the eggs. Stir until smooth. - Mix in 1/2 cup of shredded cheddar cheese. - Add 1/2 cup of diced bell peppers and 1/4 cup of finely chopped green onions. - Fold these gently into the egg mix. Don’t over-mix to keep the texture nice. - Spice it up by adding 1 teaspoon of garlic powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of smoked paprika. Fold everything together well. - Pour the egg mix into the greased muffin cups, filling each about three-quarters full. - Place the muffin tin in your oven and bake for 18 to 22 minutes. - You’ll know they are done when the tops are golden and the center feels firm. - Take the muffin tin out of the oven. Let it sit for a few minutes. - Use a butter knife to run around the edges of each muffin. This helps them pop out easily. - Carefully lift the muffins out of the tin and cool them on a wire rack. To make your muffins fluffy, start by beating the eggs well. When you whisk them, ensure they are fully mixed and frothy. This airiness helps the muffins rise nicely. Next, combine the cottage cheese properly. Stir it in until the mixture is creamy. This step ensures every bite is soft and rich. Garnish your muffins for extra flavor and style. I love adding chopped green onions on top. They add a fresh crunch. Slices of ripe avocado also work great. The creaminess of the avocado pairs well with the muffins. You can serve them warm on a fun platter for a lovely presentation. Even mixing of your ingredients is key. When you fold in the cheese and veggies, do it gently. This keeps the texture light and fluffy. Avoid over-baking your muffins. Watch them closely in the oven. They should be set in the center and light golden on top. A little patience goes a long way! Pro Tips Use Fresh Ingredients: Fresh eggs and vegetables will enhance the flavor and texture of your muffins, making them more enjoyable. Experiment with Add-Ins: Feel free to add other ingredients like spinach, mushrooms, or diced ham for added flavor and nutrition. Cool Properly: Allow the muffins to cool on a wire rack to maintain their fluffiness and prevent sogginess at the bottom. Storage Tips: Store leftover muffins in an airtight container in the fridge for up to a week or freeze for longer shelf life. {{image_4}} You can switch up the cheese in these muffins for a new taste. If you prefer mozzarella, use it instead of cheddar. Mozzarella adds a nice stretch and mild flavor. Feta is another great choice. It brings a tangy bite that pairs well with the eggs. Just crumble the feta and mix it in. This keeps the muffins moist and adds a unique twist. You can boost the nutrition by adding more veggies. Spinach is a great option. It wilts down and blends well with the egg mixture. Diced tomatoes add a juicy burst of flavor. Zucchini is another tasty choice. Grate it finely and mix it in without adding too much moisture. Each veggie brings its own flavor, making your muffins more exciting and colorful. Changing up the spices can really enhance your muffins. Instead of garlic powder, try onion powder for a different taste. You can also add a pinch of cayenne pepper for some heat. If you like herbs, try dried oregano or basil. These spices can give your muffins a fresh twist and make them even more delicious. Experiment with what you have on hand to find your favorite blend. Store leftover muffins in an airtight container. Place them in the fridge right after they cool. This keeps them fresh and tasty. You can enjoy them for breakfast or a snack. To reheat, pop them in the microwave for about 20 seconds. This warms them up nicely. To freeze muffins, let them cool completely. Wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag. Squeeze out the air to prevent freezer burn. They can stay frozen for up to three months. When you want one, take it out and thaw it in the fridge overnight. Reheat in the microwave for a warm treat. When stored properly, these muffins last about five days in the fridge. If frozen, they can last for three months. Always check for any signs of spoilage before eating. This ensures you enjoy your muffins at their best! Yes, you can use egg whites. This choice cuts fat and calories. Using only egg whites makes the muffins lighter. The texture will be fluffier, but they might lack richness. If you want a healthier option, go for egg whites. You can use 1/4 cup of egg whites for each egg. Mix them well before adding to the cottage cheese. You can check the muffins in two ways. First, look for a light golden color on top. Second, insert a toothpick into the center. If it comes out clean, the muffins are ready. They should also feel firm to the touch. If they jiggle too much, they need more time. Bake them for 18-22 minutes for best results. Yes, you can make these muffins ahead. They are perfect for meal prep. You can store them in the fridge for up to 5 days. Just place them in an airtight container. For longer storage, freeze them for up to 3 months. To reheat, pop them in the microwave for 30-60 seconds. This way, you can enjoy them anytime! These muffins pair well with many sides. You can serve them with fresh fruit, like berries or sliced apples. A light salad adds a nice crunch too. For drinks, consider orange juice or a smoothie. You could also add avocado slices on top for creaminess. These options enhance your meal and add more flavor! These fluffy cottage cheese egg muffins are easy to make and delicious. You learned the key ingredients, how to prepare, and bake them. I also shared tips for a great texture and storage advice. You can add your twist with different cheeses or veggies. Enjoy these muffins fresh or saved for later. They make a great breakfast or snack. Happy cooking!

Fluffy Cottage Cheese Egg Muffins

Delicious and fluffy egg muffins packed with cottage cheese, cheddar, and colorful bell peppers.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12
Calories 100 kcal

Ingredients
  

  • 6 large eggs
  • 1 cup small curd cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced bell peppers
  • 1/4 cup finely chopped green onions
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1 spray cooking spray or olive oil for greasing

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
  • In a mixing bowl, crack all 6 eggs and whisk until frothy.
  • Stir in the cottage cheese until creamy and uniform.
  • Add shredded cheddar cheese, diced bell peppers, and chopped green onions, folding gently.
  • Season with garlic powder, salt, black pepper, and smoked paprika, folding gently to combine.
  • Pour the mixture into the muffin tin, filling each cup about three-quarters full.
  • Bake for 18-22 minutes until set in the center and golden on top.
  • Remove from the oven and let sit for a few minutes before running a knife around the edges.
  • Lift the muffins out and cool on a wire rack.

Notes

Serve warm and garnish with additional green onions and avocado slices for added flavor.
Keyword breakfast, cottage cheese, eggs, muffins