These roasted red pepper, mushroom and kale cottage cheese egg muffins are absolutely delicious, packed in protein and meal prep friendly!
Enjoy these delicious egg muffins for a healthy breakfast or as a high protein snack!
If you love this recipe, you will love my instant pot eggs, my copycat Starbucks egg bites and my one pan breakfast quesadilla.
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Ingredients
- Eggs: A rich source of high-quality protein, vitamins (like B12 and D), and healthy fats, eggs contribute to muscle repair and overall energy.
- Low-Fat Cottage Cheese: Packed with protein and calcium, it supports bone health and muscle growth while keeping the dish light.
- Salt: Enhances flavor and provides sodium, which helps maintain electrolyte balance.
- Pepper: Adds a mild spice and contains antioxidants, including piperine, which may aid in nutrient absorption.
- Smoked Paprika: Provides a smoky, rich flavor and is a source of antioxidants like beta-carotene, promoting eye and skin health.
- Fire-Roasted Peppers, Diced: Add a sweet and smoky depth of flavor, along with vitamin C, which supports immune function. They also contain fiber to help keep you fuller for longer and maintain gut health.
- Baby Bella Mushrooms, Diced: A source of B vitamins, selenium, and antioxidants, they promote energy production and immune health. They also contain fiber to help keep you fuller for longer and maintain gut health.
- Fresh Kale, Finely chopped : A nutrient-dense green loaded with vitamins A, C, and K, as well as fiber, supporting bone health, immunity, and digestion.
See recipe card for quantities.
Instructions
- Start by pre-heating your oven to 350 F and set your rack to the middle position.
- Prepare the vegetables according to the descriptions in the ingredient list (example: dicing your roasted peppers and mushrooms and finely chopping your kale).
- To a blender or food processor, add 1 cup of cottage cheese followed by 12 large eggs and your seasonings. Blend for 30 seconds until everything is combined and smooth.
- Grab your 12 cup non-stick or ceramic muffin baking pan and spray with avocado oil. Next, add in about 2 tablespoons of chopped kale, around 1 tablespoon of your chopped mushrooms and 1 tablespoon of chopped roasted peppers.
- Next, pour in your egg mixture until you reach the top. Bake for 20-25 minutes or until your eggs are set. Allow the eggs to slightly cool before removing them from the pan.
Hint: if you have only one pan, you will need to repeat steps 4 and 5. If you have two pans, you can bake them at the same time!
Hint: Use muffin liners for quicker clean up and to be able to get the egg muffins out of the pan easier!
Substitutions
- Vegetables – feel free to use your favorite vegetables in this such as chopped onions, broccoli, or spinach!
- dairy-free– remove the cottage cheese to make this recipe dairy-free.
This recipe is already gluten-free and lacto-ovo-vegetarian friendly!
Variations
- Spicy – add chili pepper flakes to add some heat to the dish. You can also serve with hot sauce which I highly recommend for this recipe!
- Feta– add feta chunks to this recipe to add some flare and deliciousness!
This recipe is kid friendly as is!
Equipment
To make these high protein cottage cheese egg muffins, you need a blender or food processor and a 12 cup muffin tin!
Storage
If you are meal prepping these, make sure to cool them down to room temperature within 1-2 hours and then place in the an air-tight container in the fridge for up to 4 days. You can reheat them in the microwave, but I prefer using an air fryer!
Dietitian Tip
Serve these egg muffins with some hot sauce and fresh fruit for a delicious, easy and healthy breakfast!
Breakfast
Looking for other easy breakfast recipes like this? Try these:
Meal Prep
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Jump to: Recipe
Cottage cheese egg muffins
Equipment
- 12 cup muffin tin
Ingredients
- 12 Large Eggs
- 1 Cup Low-Fat Cottage Cheese
- ¾ teaspoon Salt
- ½ teaspoon Pepper
- ¾ teaspoon Smoked Paprika
- 8 ounces Fire-Roasted Peppers Diced
- 5-6 Baby Bella Mushrooms Diced
- ½ Bunch Fresh Kale Finely chopped
Instructions
- Start by pre-heating your oven to 350 F and set your rack to the middle position.
- Prepare the vegetables according to the descriptions in the ingredient list (example: dicing your roasted peppers and mushrooms and finely chopping your kale).
- To a blender or food processor, add 1 cup of cottage cheese followed by 12 large eggs and your seasonings. Blend for 30 seconds until everything is combined and smooth.
- Grab your 12 cup non-stick or ceramic muffin baking pan and spray with avocado oil. Next, add in about 2 tablespoons of chopped kale, around 1 tablespoon of your chopped mushrooms and 1 tablespoon of chopped roasted peppers.
- Next, pour in your egg mixture until you reach the top. Bake for 20-25 minutes or until your eggs are set. Allow the eggs to slightly cool before removing them from the pan.
- Hint: if you have only one pan, you will need to repeat steps 4 and 5. If you have two pans, you can bake them at the same time!
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 160 F
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Catherine says
Just the recipe I needed! Perfect to make in advance for a nutritious grab and go breakfast. I swapped in different vegetables that I had on hand and they still turned out great!
christina.klapper says
So glad you loved it Catherine!!!!!! Yes, feel free to swap any veggies anytime! ❤️