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!
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.
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Fold in the shredded low-fat cheddar cheese.
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Pour the egg mixture evenly into the prepared muffin tin cups, filling each one about 2/3 of the way full.
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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.