Egg Muffins with Cottage Cheese – Recipe for easy and delicious muffins with eggs, cottage cheese, ham, spring onions, and broccoli. Egg muffins are quick and easy to make. These muffins are made by blending eggs, cottage cheese, salt, pepper, and oregano together. Bell pepper, spring onions, broccoli, and ham are then added to the mixture. The batter is divided into silicone muffin molds and topped with grated cheese. Once the egg muffins are baked, they are left to cool slightly and are then ready to enjoy. Egg muffins are perfect for lunchboxes, as part of a brunch spread, or served as a side dish for dinner.
Egg Muffins with Cottage Cheese
These egg muffins are packed with protein from both the eggs, cottage cheese, and the ham. They are gluten-free, as there is no flour in the mixture – it’s simply the eggs and cottage cheese that bind everything together.
They are great to make if you have leftover vegetables or meat in the fridge, as you can add almost anything to these muffins. They can be enjoyed both warm and cold, and they are also perfect for freezing.
Also try my recipe for banana muffins with oats or my recipe for savory muffins with leeks. Enjoy!
Egg muffins with cottage cheese
Ingredients
Instructions
Preheat the oven to 180°C (fan/convection).
Place the eggs, cottage cheese, salt, pepper, and oregano in a bowl and blend with an immersion blender. Stir in diced bell pepper, chopped broccoli, sliced spring onions, and strips of ham.
Grease silicone muffin molds with oil and divide the mixture evenly among them. Be careful not to overfill, as the batter will rise while baking. Sprinkle grated mozzarella on top and bake the muffins for about 22–25 minutes. They will sink slightly when removed from the oven.
Take the muffins out of the molds and let them cool slightly. Serve immediately. Enjoy!
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