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In today's fast-paced world, finding nutritious and delicious breakfast options can be a challenge. Many of us struggle to balance the demands of our daily routines with the desire for a healthy start to the day. Enter Fluffy Cottage Cheese Egg Muffins: a perfect solution that combines protein-rich ingredients with vibrant vegetables to create a satisfying meal that is both easy to prepare and delightful to eat. These muffins are not only a great grab-and-go option but also customizable, allowing you to tailor them to your taste preferences. This article will provide a comprehensive guide to making these muffins, elaborating on their nutritional benefits, versatility, and storage tips.

Fluffy Cottage Cheese Egg Muffins: A Protein-Packed Breakfast Delight

Discover the perfect breakfast with Fluffy Cottage Cheese Egg Muffins! These nutritious delights are packed with protein from cottage cheese and eggs, along with vibrant vegetables for added flavor and health benefits. Easy to make and customizable, they’re perfect as a grab-and-go option or a hearty meal. Learn how to create these delectable muffins that are both satisfying and versatile, making breakfast a breeze. Dive into the recipe and enjoy a delicious start to your day!
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Ingredients
  

1 cup cottage cheese (low-fat or regular)

6 large eggs

1 cup spinach (fresh or frozen, chopped)

1/2 cup bell pepper (diced, any color)

1/4 cup red onion (finely chopped)

1/2 cup shredded sharp cheddar cheese

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/4 teaspoon salt (or to taste)

Optional: Fresh herbs (like chives or parsley) for garnish

Cooking spray or oil for greasing muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray or a small amount of oil.

    Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them until fully beaten and frothy. This aerates the eggs for fluffiness.

      Combine Ingredients: Add the cottage cheese to the eggs and mix well until smoothly combined.

        Add Vegetables: Fold in the chopped spinach, diced bell peppers, and red onion. Ensure the vegetables are evenly distributed throughout the mixture.

          Seasoning: Sprinkle in the garlic powder, onion powder, black pepper, and salt. Mix everything together until well combined.

            Add Cheese: Gently fold in the shredded sharp cheddar cheese, ensuring it's evenly spread throughout the batter.

              Fill the Muffin Tin: Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full. This will allow room for the muffins to puff up as they bake.

                Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are puffed up and a toothpick inserted into the center comes out clean.

                  Cool and Serve: Once done, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Carefully remove them, and serve warm. Garnish with fresh herbs if desired.

                    Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick breakfast!

                      Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Makes 12 muffins