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Egg Muffins
These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.
👥 6 Servings⏱️ Prep & Cook: 28 min⏳ Prep: 10 min🔥 Cook: 18 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●blender
- ●knife
📝 Preparation Steps
1
Preheat the oven to 375ºF. Finely chop or shred your chosen add-in ingredients. Add 2 Tbsp of add-ins to each well of a non-stick 12 muffin tin. If your non-stick pan is older or the finish is a bit worn, you may want to grease the wells first with butter or oil.
2
Add the eggs, cottage cheese, salt, and pepper to a large blender. Purée for about ⏱️ 30 seconds or until smooth.
large eggs ($2.20)10
3
Pour the egg mixture into the wells of the muffin tin, dividing evenly between each well. It should fill them almost to the top.
4
Bake the egg muffins in the preheated oven for ⏱️ 18 minutes, or just until the centers no longer look wet and they are barely golden around the edges. Avoid overcooking them or they'll become spongey. They'll puff up quite a bit as they bake and deflate as they cool. This is normal.
5
Allow the muffins to cool in the muffin tin just enough to handle, then loosen them gently with a knife and remove them from the tin. Allow the egg muffins to finish cooling on a wire rack. Enjoy warm or refrigerate until ready to eat.
Nutrition Facts
calories
137 kcal
fat Content
9 g
serving Size
2 muffins
fiber Content
0.02 g
sodium Content
367 mg
protein Content
12 g
carbohydrate Content
1 g
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