High Protein Baked Egg Muffins

Ready in 35 minutes

Serving Size 2 muffins

180  calories

16g protein

Rise and shine! 

Say goodbye to boring breakfasts and hello to these High-Protein Baked Egg Muffins that will fuel your day and keep you glowing. Packed with protein and vibrant veggies, these delightful little powerhouses are the perfect mix of taste and nutrition. 

Imagine starting your morning with a mouthwatering muffin that not only satisfies your cravings but also supports your fitness goals! With a hearty blend of eggs, creamy cottage cheese, and a colorful medley of spinach and bell peppers, each bite is a step towards your healthiest self. 

These muffins are the ultimate grab-and-go snack for busy women on the move—whether you’re heading to the gym, rushing to a meeting, or enjoying a well-deserved weekend brunch with friends. Plus, they’re versatile enough to allow you to mix in your favorite ingredients, whether it’s zesty herbs, lean meats, or a sprinkle of your favorite cheese!

Bake a batch, pop them in the fridge, and you’ll have delicious, nutritious fuel ready whenever you need it. Treat yourself to the energy you deserve while indulging in flavors that make healthy eating fun. Let’s conquer the day, one muffin at a time! 🍳💪✨ 

Ingredients

• 8 large eggs

• 1/2 cup cottage cheese (or Greek yogurt for a different flavor)

• 1 cup spinach (fresh or frozen, chopped)

• 1/2 cup bell peppers (diced; can be red, green, or yellow)

• 1/4 cup onion (diced)

• 1/2 cup shredded cheese (cheddar, feta, or your choice)

• Salt and pepper to taste

• Optional add-ins: cooked sausage, ham, or turkey bacon for extra protein; herbs like parsley or chives for added flavor.

Preparation

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin cups.

2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs and cottage cheese until well combined. Season with salt and pepper.

3. Add Veggies: Stir in the chopped spinach, diced bell peppers, diced onion, and shredded cheese. Mix well.

4. Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.

5. Bake: Bake in the preheated oven for about 20-25 minutes, or until the muffins are set and lightly golden on top. A toothpick inserted into the center should come out clean.

6. Cool and Serve: Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack. Serve warm or store for later.

Nutritional Highlights

High in Protein: Each serving provides a significant amount of protein, thanks to the eggs and cottage cheese. Protein is essential for muscle repair, growth, and overall body function.

Nutrient-Dense: Eggs are rich in vitamins and minerals, including vitamin B12, vitamin D, selenium, and choline, which supports brain health.

Low in Carbohydrates: These muffins are low in carbohydrates, making them suitable for low-carb diets and helping to maintain stable blood sugar levels.

Fiber from Vegetables: Adding spinach and bell peppers boosts the fiber content, which is important for digestive health and can help keep you full longer.

Healthy Fats: The inclusion of cheese provides healthy fats that can help with satiety and flavor.

Versatile: You can customize these muffins by adding different vegetables or proteins according to your taste preferences or dietary needs.

These High-Protein Baked Egg Muffins are an excellent choice for a nutritious, on-the-go meal. They are easy to prepare, packed with protein, and can be stored in the refrigerator for several days, making them a convenient option for busy mornings. Enjoy!