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Savory Cheesy Egg Veggie Muffins

These delicious and nutritious Cheesy Egg Veggie Muffins are packed with protein from cottage cheese and eggs. Customize them with your favorite vegetables, cheese, and cooked meat for a perfect grab-and-go breakfast. Easily freeze them for extra convenience!
3
30 min
TOTAL TIME
294
CALORIES
$0.81
PER SERVING
Savory Cheesy Egg Veggie Muffins
Directions
8 STEPS
5 min
PREP TIME
25 min
COOK TIME
30 min
TOTAL TIME
1
Preheat oven to 350 degrees.
2
Spray the cups of a muffin tin with cooking spray.
3
In a large bowl, crack and whisk all 12 eggs until well combined.
4
Mix in the low-fat cottage cheese, chopped green bell pepper, chopped onion, chopped broccoli, chopped tomato, garlic powder, dried basil, dried oregano, salt, and pepper.
5
Fold in the shredded low-fat cheddar cheese.
6
Pour the egg mixture evenly into the prepared muffin tin cups, filling each one about 2/3 of the way full.
7
Bake for 20-25 minutes or until the egg muffins are puffed up and cooked through. The muffins will deflate slightly as they cool, which is normal.
8
Remove the muffins from the tin and allow them to cool on a wire rack. Enjoy immediately or store them in an airtight container in the refrigerator or freezer for a convenient, protein-packed breakfast option.
Health Info
Macros
5g
CARBS
17g
FAT
24g
PROTEIN
Allowed on these diets
GLUTEN FREE
LOW CARB
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
EGGS
Frequently Asked Questions
Why are my muffins flat?
How do I get my muffins to rise properly?
Why are my muffins dry and crumbly?
How can I make my muffins moist and tender?
Can I use oil instead of butter in my muffin recipe?
How do I ensure my mix-ins (like blueberries) don't sink to the bottom of the muffins?
How can I add more flavor to my basic muffin recipe?
Can I substitute whole wheat flour for white flour in my muffin recipe?
How can I make my muffins have a nice domed top?
Why are the bottoms of my muffins always burnt?