Yield: 12 egg muffins
Prep Time: 10 minutes
Cook Time: 22–25 minutes
Total Time: 35 minutes

Ingredients

• 8 large eggs
• 1 cup cottage cheese (2% or full-fat)
• 2 cups fresh spinach, chopped
• ¼ cup milk (or unsweetened almond milk)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder (optional)
• ¼ teaspoon onion powder (optional)
• Nonstick cooking spray or 1 teaspoon olive oil for the muffin pan

Optional Add-ins

• ½ cup shredded mozzarella or cheddar
• ¼ cup diced bell peppers
• 2 tablespoons chopped green onions
• Cooked bacon, turkey sausage, or ham

---

Instructions

1. Preheat

Preheat oven to 350°F (175°C).

Grease a 12-cup muffin tin very well or use silicone muffin liners.

2. Prepare the Filling

Chop spinach into small pieces.

In a large bowl whisk together:

• Eggs
• Milk
• Salt
• Pepper
• Garlic powder
• Onion powder

Stir in:

• Cottage cheese
• Chopped spinach

Mix until evenly combined.

3. Fill Muffin Cups

Fill each muffin cup about ¾ full.

Do not overfill because the eggs will puff while baking.

4. Bake

Bake for 22–25 minutes until:

• Centers are set
• Tops are lightly golden
• A toothpick inserted comes out clean

5. Cool

Allow muffins to cool in the pan for 5 minutes.

Run a butter knife around each muffin before removing.

Serve warm.

---

Nutrition Information

Per Muffin (1 of 12)

Approximate values:

Nutrition varies depending on the cottage cheese and milk used.

---

Storage

Refrigerator

Store in an airtight container for 4 days.

Freezer

Freeze up to 2 months.

Wrap individually for easy grab-and-go breakfasts.

---

Reheating

Microwave

• Refrigerated: 20–30 seconds
• Frozen: 60–90 seconds

Oven

• 325°F (160°C) for 8–10 minutes

---

Tips for Success

• Squeeze excess moisture from spinach if using frozen spinach.
• Grease the muffin pan thoroughly to prevent sticking.
• Use full-fat cottage cheese for a creamier texture.
• Avoid overbaking, as the muffins can become rubbery.
• Let them cool for a few minutes before removing from the pan.

---

Frequently Asked Questions (Q&A)

Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much water as possible before adding it.

Can I substitute cottage cheese?

Yes. You can use:

• Ricotta cheese
• Feta (for a saltier flavor)
• Cream cheese (softened)
• Greek yogurt (texture will be softer)

Can I make these dairy-free?

Yes. Use a dairy-free cottage cheese alternative and unsweetened plant milk.

Why did my egg muffins deflate?

Egg muffins naturally puff during baking and settle as they cool. This is normal.

Can I add meat?

Absolutely. Add about ½ cup of cooked:

• Bacon
• Turkey sausage
• Ham
• Chicken

Can I make them keto?

Yes. Skip any starchy vegetables and use full-fat cottage cheese. Each muffin remains low in carbohydrates.

Can I meal prep these?

Yes. They are excellent for meal prep and stay fresh in the refrigerator for several days.

Can I use paper liners?

Regular paper liners often stick. Silicone liners or a well-greased muffin tin work much better.

Why are my muffins watery?

This usually happens if:

• Frozen spinach wasn’t drained well.
• Cottage cheese had excess liquid.
• The muffins were underbaked.

How do I know they’re done?

The centers should be firm, the tops lightly golden, and a toothpick inserted into the center should come out clean.

---

Flavor Variations

• Mediterranean: Spinach, feta, olives, oregano
• Mexican: Pepper Jack cheese, jalapeños, salsa
• Italian: Mozzarella, basil, sun-dried tomatoes
• Southwest: Black beans, corn, cheddar, chili powder
• Mushroom & Swiss: Sautéed mushrooms with Swiss cheese