I’ve been trying my best to deliver on your request for more high-protein breakfast meal prep ideas from my Instagram DMs and these egg muffins are one of my favorite options! These spinach & cheese egg muffins have a similar texture to the Starbucks egg bites, which I do love, because you blend up your eggs with cottage cheese, and they’re a great low carb option if you’re looking for that. You could definitely personalize these to be any flavor you’d like, but the spinach and cheese are always a hit in my house!
HIGH-PROTEIN SPINACH AND CHEESE EGG MUFFINS
HIGH-PROTEIN SPINACH AND CHEESE EGG MUFFINS
20-24
servings10
minutes30
minutesGluten-free, low-carb egg muffins that are made with extra protein by blending in cottage cheese.
Ingredients
10 eggs
2 cups cottage cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 cup finely chopped spinach
1 cup shredded cheddar cheese
Directions
- Preheat oven to 350 degrees and either spray or line two muffin tins with muffin liners.
- Add your eggs, cottage cheese, and spices to a blender or food processor and blend on high speed until completely smooth.
- Pour the egg mixture into the muffin tins evenly (do not fill higher than 3/4 full or they will over-inflate when they cook!) and equally distribute the spinach.
- Evenly distribute the shredded cheddar cheese on top of each one, then place in the oven for 20-30 minutes, or until a toothpick comes out clean and the tops are beginning to brown.
- Let the egg muffins cool completely once cooked before removing from the muffin tin (this will make them easier to remove) and place them in an airtight container.
- Store the egg muffins in the refrigerator for up to five days or in the freezer for up to a month and reheat in the air fryer or microwave before enjoying!