Protein-Packed Egg & Cottage Cheese Muffins

High-protein breakfast muffins with cottage cheese and veggies

These egg muffins are a perfect high-protein breakfast option featuring cottage cheese for an extra protein boost. Packed with fresh veggies and savory bacon, they keep you full and energized for your training sessions.

Ingredients

• nonstick cooking spray
• 9 large whole eggs
• 1/2 cup cottage cheese (small curd, low-fat)
• 1/4 teaspoon kosher salt
• black pepper (to taste)
• 3 tablespoons thawed frozen spinach (well drained)
• 3 tablespoons diced tomatoes
• 3 tablespoons diced onion
• 3 tablespoons diced bell pepper
• 3 cooked bacon strips (chopped)
• 2 ounces shredded cheddar cheese

Instructions

1. Preheat your oven to 350°F and spray a 12-cup muffin tin liberally with nonstick cooking spray.
2. In a large bowl, whisk together the eggs, cottage cheese, salt, and pepper until smooth and combined.
3. Fold in spinach, tomatoes, onion, bell pepper, bacon, and cheddar cheese until everything is evenly distributed.
4. Spoon the mixture into the muffin cups, filling each about three-quarters full. Place the tin on a baking sheet for stability.
5. Bake for 20 to 25 minutes, or until the muffins are fully set and lightly golden on top. Let cool slightly before removing.

Nutrition

This recipe works out to about 180 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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