Cheesy Egg Protein Muffins
Servings 12 muffins
Ingredients
- 12 large eggs
- 1 cup cottage cheese
- 2 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp kosher salt
- ½-1 cup grated or crumbled cheese
- Black pepper
Items you can prep ahead (optional)
- Bake the muffins.
Instructions
- Preheat the oven to 350F. Place Line a standard muffin pan with parchment paper muffin cups.
- In a large bowl, whisk together the eggs until well combined. Add the cottage cheese, oregano, garlic powder, and salt and whisk to combine.
- Divide the mixture evenly into the muffin cups, filling them well below the brim (about ¼ cup, if you fill too much, they will overflow). Depending on how big your eggs are, you may want to make an extra muffin or two or just bake extra in a ramekin under the muffin rack. Sprinkle the tops with cheese and black pepper.
- Bake for 20-25 minutes or until eggs are cooked through. Let cool for 10 minutes (eggs will deflate a lot as they cool, this is normal!).
Notes
Substitutions:
- This recipe cannot be made vegan!
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months
Leftovers + Repurposing:
- Pop leftover muffins in the microwave until just warm.
- I’ll chop these up and add them to salads or bowls for extra protein.
- Slice or crumble it up and add to a tortilla with cheese and heat on the stove. Top with whatever toppings you have (avo, beans, hot sauce, salsa, slaw, etc…)
- Eat for breakfast with avocado toast.