Breakfast & Brunchcookfastrecipes
Cottage Cheese Egg Muffins
These creamy and protein-packed Cottage Cheese Egg Muffins are a perfect no-fuss breakfast for busy weeknights. Made with turkey bacon and Colby Jack cheese, they're a tasty and healthy brunch idea you can prep ahead.
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Daniel Mercer📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- pan
- knife
📝 Preparation Steps
1
Preheat your oven to 325°F. Thoroughly coat a 12-cup muffin tin with cooking oil spray, ensuring the bottoms and sides are covered to prevent sticking.
cooking oil spray
2
In a large bowl, crack all 8 eggs. Beat them with a whisk until the yolks and whites are fully combined and slightly frothy.
large eggs8
3
Stir in the salt, black pepper, and garlic powder until evenly distributed.
4
Gently fold in the cottage cheese, shredded Colby Jack cheese, and turkey bacon bits. Mix until all ingredients are evenly incorporated into the egg mixture.
cottage cheese1 cupturkey bacon bits1 cup
5
Carefully divide the mixture among the 12 prepared muffin cups, filling each about three-quarters of the way full.
6
Place a shallow pan filled with about one inch of hot water on the lower oven rack. Place the muffin tin on the upper rack. This water bath creates steam for a tender, even cook.
7
Bake for 23 to ⏱️ 25 minutes, or until the edges are set and the centers have a very slight jiggle. Let them cool in the pan for ⏱️ 3-5 minutes.
8
Run a thin knife around the edges of each muffin to loosen. Remove from the pan and serve warm.
Nutrition Facts
calories
95 calories
fat Content
6g fat
serving Size
1 Muffin
fiber Content
0g fiber
sugar Content
1g sugar
sodium Content
250mg sodium
protein Content
9g protein
carbohydrate Content
1g carbs
saturated Fat Content
3g saturated fat
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