Fluffy Cottage Cheese Egg Muffins (Printer-Friendly)

Airy muffins combine cottage cheese, eggs, and cheddar for a light, protein-rich snack or morning bite.

# What You’ll Need to Cook:

→ Egg Mixture

01 - 6 large eggs
02 - 250 ml cottage cheese
03 - 125 ml whole milk

→ Cheese and Seasoning

04 - 125 ml shredded cheddar cheese
05 - 1 g salt
06 - 1 g ground black pepper
07 - 1 g garlic powder
08 - 1 g onion powder

→ Herbs and Vegetables

09 - 15 ml chopped fresh parsley
10 - 60 g chopped spinach

→ Leavening

11 - 3 g baking powder

# Steps to Prepare:

01 - Preheat oven to 190°C and lightly grease a muffin tin or line with paper liners.
02 - Crack eggs into a large mixing bowl and whisk thoroughly until fully blended.
03 - Add cottage cheese to the eggs and mix until smooth and homogenous.
04 - Pour in milk and whisk to evenly combine.
05 - Stir in shredded cheddar cheese to distribute evenly.
06 - Add salt, black pepper, garlic powder, and onion powder; mix to ensure spices are distributed.
07 - Finely chop parsley and fold into the mixture.
08 - Chop spinach into small pieces and stir into the egg mixture.
09 - Sift in baking powder and mix until fully integrated.
10 - Pour mixture into muffin tin, filling each cup about three-quarters full.
11 - Bake for 20–25 minutes until risen and golden on top.
12 - Check doneness with a toothpick; if it comes out clean, remove from oven and cool for several minutes.
13 - Gently remove muffins from tin. Serve warm or cool completely and store in an airtight container.

# Extra Cooking Tips:

01 - Cottage cheese increases moisture and protein, resulting in a soft and tender texture.
02 - Alternate cheeses such as mozzarella or feta may be substituted for variety.
03 - Additional vegetables like bell pepper, mushroom, or zucchini can be added as desired.
04 - Ensure spinach is well-drained to avoid excess moisture in the mixture.
05 - Prepared egg muffins can be refrigerated for up to 3 days or frozen for longer storage.

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