Vegetarian Breakfast Egg Muffins
- Total time
- 37 minutes
- Calories
- 245 kcal
- Protein
- 23 g
- Serves
- 4 (3 egg muffins)
These vegetarian breakfast egg muffins combine eggs, cottage cheese, spinach, bell pepper, and cheddar in a 12-cup muffin pan. They bake in 22 minutes, make 12 individual muffins, and can be chilled or frozen for prepared breakfast portions.
Nutrition per serving
- Calories
- 245 kcal
- Protein
- 23 g
- Carbs
- 6 g
- Fat
- 15 g
- Fiber
- 1 g
Estimated from the listed ingredients.
- Prep
- 15 minutes
- Cook
- 22 minutes
Ingredients
- 10 large eggs
- 1 cup (225 g) 2% cottage cheese
- 1 cup (100 g) shredded sharp cheddar
- 1 red bell pepper (150 g), finely diced
- 2 packed cups (60 g) baby spinach, finely chopped
- 3 scallions (45 g), thinly sliced
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- Cooking oil spray
Before you start
- Use a standard 12-cup muffin pan and coat every cup thoroughly with oil spray; egg mixtures cling even to nonstick pans.
- This is vegetarian, not vegan: it contains egg and dairy. Frozen vegetables may be used only after thawing and squeezing them very dry, or they will water down the egg mixture.
Instructions
- Heat the oven to 375°F (190°C). Spray all 12 wells of a standard muffin pan generously with oil spray.
- Whisk the eggs, cottage cheese, salt, and pepper in a large bowl until the cottage cheese is evenly distributed. Fold in the cheddar, bell pepper, spinach, and scallions.
- Divide the mixture among the prepared wells, filling each about three-quarters full. Stir the bowl between portions so vegetables do not settle at the bottom.
- Bake for 20 to 22 minutes, until the centers are puffed and no longer wet when gently pressed. A thermometer inserted into the center of a muffin should read 160°F (71°C) or higher.
- Rest in the pan for 5 minutes, then loosen each muffin with a thin spatula. The muffins settle slightly as they cool; serve three per portion.
Meal prep, storage, and reheating
Cool completely, then refrigerate airtight for up to 4 days or freeze in a single layer before transferring to a container for up to 2 months. Reheat three chilled muffins in a microwave at medium power in 30-second intervals until hot; reheat frozen muffins at low power first, then medium power. Avoid overheating, which makes eggs rubbery.