Print

Easy Make-Ahead Egg & Cheese Muffin Cups

easy make-ahead egg and cheese muffin cups - featured image
Print Recipe

These light and fluffy egg muffin cups are perfect for busy mornings. Made with cottage cheese for creaminess, they reheat beautifully and can be customized with your favorite vegetables and protein.

Ingredients

Scale
  • 8 large eggs (room temperature preferred)
  • 1/2 cup cottage cheese (full-fat or low-fat)
  • 1/4 cup milk (any kind)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
  • 1/2 cup finely chopped vegetables (bell peppers, spinach, mushrooms, or zucchini)
  • 1/4 cup cooked protein (optional: crumbled turkey sausage, diced ham, or cooked bacon)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)
  • Non-stick cooking spray or butter (for greasing)

Instructions

  1. Preheat oven to 375°F (190°C). Generously spray a 12-cup muffin tin with non-stick cooking spray.
  2. Blend the cottage cheese in a blender or with an immersion blender until completely smooth (about 30 seconds).
  3. In a large bowl, whisk the eggs until yolks and whites are fully combined. Add blended cottage cheese and milk; whisk until smooth.
  4. Add salt, pepper, garlic powder, and onion powder (if using). Whisk to combine. Taste and adjust seasoning if needed.
  5. Prepare add-ins: chop vegetables into small, uniform pieces (about pea-sized). If using mushrooms, sauté briefly to release moisture. If using frozen vegetables, thaw and pat dry.
  6. Divide vegetables and protein evenly among the 12 muffin cups (about 1 tablespoon per cup).
  7. Pour egg mixture over fillings, filling each cup about 3/4 full.
  8. Sprinkle shredded cheese evenly over the tops (about 1 tablespoon per cup). Gently press cheese into the egg mixture.
  9. Bake for 18-22 minutes, until edges are set and lightly golden, and centers are just slightly jiggly.
  10. Remove from oven and let cool in the pan on a cooling rack for 5 minutes. Run a butter knife around edges to loosen, then gently remove cups.
  11. Transfer to cooling rack and cool completely (at least 10 minutes) before storing.

Notes

For best texture, do not overmix the eggs. Ensure vegetables are dry to prevent watery cups. Let muffin cups rest in the pan for exactly 5 minutes after baking. These taste even better on day two.

Nutrition

Keywords: egg muffin cups, make-ahead breakfast, egg cups, breakfast meal prep, healthy breakfast, high protein breakfast

Find it online: https://ovenmila.com/easy-make-ahead-egg-and-cheese-muffin-cups/