Healthy Egg and Veggie Muffins
User Reviews
4.8
Healthy Egg and Veggie Muffins
Description
Healthy Egg and Veggie Muffins feature a base of blended cottage cheese and eggs seasoned with salt and pepper, into which crumbled feta is incorporated. The filling includes chopped spinach, bell pepper, and optional ham for added flavor and texture. These ingredients are layered in a greased muffin tin, with the egg mixture poured over the veggies and meat. Baking at 350°F until set results in muffins that puff in the oven and then settle, yielding tender, moist bites with a balanced mix of creamy cheese and fresh vegetables.
The inclusion of feta cheese adds a mild saltiness and crumbly texture that contrasts with the soft egg. Using cottage cheese in the batter enhances moisture and richness without heaviness. The muffin format makes them practical for portion control and easy handling, suitable for breakfast, snacks, or light meals.
This recipe allows adaptation for your taste preferences by swapping in different vegetables, cheeses, or cooked meats. The notes highlight that nonstick muffin tins and adequate greasing help the muffins release cleanly after baking.
Ingredients
- 1 cup cottage cheese
- 8 egg large
- ¼ teaspoon salt I use coarse, kosher salt
- Pinch black pepper I use coarsely ground black pepper
- ¼ to ½ to ½ cup feta cheese crumbled
- ½ cup spinach more or less, chopped
- ½ cup bell pepper more or less, chopped
- ½ cup ham more or less (optional, or other cooked meat of choice, chopped
Instructions
- Preheat the oven to 350 degrees F. Liberally grease a nonstick muffin tin with cooking spray. Set aside.
- In a blender, combine the cottage cheese, eggs, salt and pepper. Process until well combined and fairly smooth. Add the feta cheese and pulse a few times until the cheese is in small pieces (I like the feta cheese pretty finely chopped, but it's really a matter of personal preference).
- Sprinkle the chopped veggies and meat, if using, in the bottom of each muffin cup. I just eyeball it, but I use about 2-3 tablespoons of veggies and meat total per muffin cup.
- Pour in about 1/4 to 1/3 cup egg mixture on top of the veggies and meat. Add less at first to make sure each muffin cup gets some and then evenly distribute any remaining egg batter. The muffin cups should be anywhere from 1/2 to 3/4 full.
- Bake for 20-25 minutes until no longer jiggly in the center. The egg muffins may puff quite a bit while baking; that's normal. They'll settle as they cool. After removing the pan from the oven, let the muffins cool for a few minutes before taking them out of the pan. Serve warm, room temperature or chilled. These egg muffins freeze great to thaw or reheat as needed.
Notes
- The vegetables, meat, and cheese amounts can be adjusted to taste; about 2 tablespoons total per muffin cup works well.
- Feta cheese is salty, so if using a different cheese, you might want to adjust the salt in the egg mixture accordingly.
- Nonstick muffin tins and thorough greasing are recommended to ensure muffins release easily.
- Cheese can be mixed into the batter or sprinkled in the muffin cups for different textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 94kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 121mg | 40% |
| Sodium | 307mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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