Egg Muffins with Cottage Cheese
Delicious, protein-rich egg muffins perfect for on the go!
Equipment
- Medium mixing bowls
- Measuring cups and spoons
- Knife/cutting board
- Muffin pan- small-medium sized cavities
Ingredients
- dry ingredients:
- 1 cup of almond flour- can also use all-purpose or whole wheat
- 1/2 cup unflavored collagen or protein powder- optional
- 1/2 teaspoon garlic powder- optional
- 1 teaspoon of baking powder
- salt and pepper to taste
- dairy/wet ingredients:
- 2 large eggs
- 1/2 cup cottage cheese
- 1/2 cup of milk
- 1/2 cup of shredded gouda or cheese of choice
- veggies:
- 1/2 cup of fresh spinach finely chopped
- 1/4 cup of fresh basil finely chopped
- 1/2 cup of cherry tomatoes diced
Instructions
- How to make egg muffins with cottage cheese
- Start by preheating the oven to 350 degrees Fahrenheit. Line or grease a muffin tin if need be and set aside.
- Next, add the eggs, cottage cheese, milk, and collagen to a mixing bowl. Whisk together and set aside.
- Then, add the almond flour, garlic powder, baking powder, salt, and pepper to a mixing bowl. Mix together and ensure that there's no clumps.
- Now fold the veggies and the cheese into the flour mixture. Give it a good mix and then add the wet ingredients and mix again until everything is well combined.
- Next, spoon the egg muffin batter into the muffin pan. Fill each cavity about half to 2/3 of the way full.
- Then, place the egg muffins with cottage cheese into the oven for 22-25 minutes. Or until the egg muffins are golden and a toothpick comes out clean when inserted.
- Finally, enjoy your egg muffins with cottage cheese! Serve with orange juice, coffee, or your favorite drink and enjoy!
Notes
How to store egg muffins with cottage cheese
Short term:
You can store the egg muffins short term in the fridge for about 4 days in an airtight container.
Long term:
To store long term, use parchment paper to separate the layers of egg muffins and place the muffins into a freezer safe Ziplock bag or container. They will stay good for up to 3 months in the freezer.
To reheat, place them into the microwave or oven until fully heated.
Additional notes
Any type of cottage cheese should work, but I like to get small curd cottage cheese.
I recommend getting large, fresh eggs. Also, eggs that are either pasture-raised or free-range tend to taste better and be better for you! Another good option would be organic eggs. Eggs that you can get locally are also another wonderful option.