High-Protein Savory Cottage Cheese and Spinach Egg Muffins

Name: High-Protein Savory Cottage Cheese and Spinach Egg Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 8 pieces Large eggs; 1 cup Low-fat cottage cheese; 1.5 cups Fresh spinach, finely chopped; 0.5 cup Red bell pepper, finely diced; 0.25 cup Crumbled feta cheese; 0.5 tsp Garlic powder; 0.25 tsp Salt; 0.25 tsp Black pepper

Nicole Parker

Published: May 10, 2026

Categories: Vegetables, Dairy

Tags: Breakfast, gluten-free, Vegetarian, High-Protein, Meal-Prep

Savory Egg Muffins

Fluffy protein-packed egg muffins with cottage cheese and spinach. Perfect for gluten-free meal prep.

Prep Time:10 minCook Time:25 minTotal Time:35 minServings:4Difficulty:Easy

These savory egg muffins are a game-changer for anyone looking to boost their morning protein intake without spending hours in the kitchen. By blending cottage cheese directly into the egg mixture, we achieve a luxuriously light and fluffy texture that sets these apart from your standard baked egg bites.

What I love most about this recipe is its versatility and meal-prep potential. You can whip up a batch on Sunday evening and have a nutritious, gluten-free breakfast ready for the entire week—simply reheat for 30 seconds and you are good to go.

Nutrition (per serving)

Calories:215 kcal

Protein:18 g

Carbs:4 g

Fat:14 g

Directions

1

Preheat your oven to 375°F and grease a standard muffin tin thoroughly with non-stick spray.
2

In a large mixing bowl, whisk the eggs and cottage cheese together until the mixture is well combined and slightly bubbly.
3

Stir in the finely chopped spinach, diced red bell peppers, and garlic powder until the vegetables are evenly distributed.
4

Pour the egg mixture into the prepared muffin cups, filling each one about three-quarters of the way to allow room for rising.
5

Sprinkle the crumbled feta cheese evenly over the top of each muffin and season with additional salt and black pepper if desired.
6

Bake for 22 to 25 minutes or until the egg muffins are set in the center and the tops are a light golden brown.
7

Let the muffins cool in the pan for at least 5 minutes before gently removing them with a plastic knife or spatula.

Ingredients

Large eggs:8 pieces
Low-fat cottage cheese:1 cup
Fresh spinach, finely chopped:1.5 cups
Red bell pepper, finely diced:0.5 cup
Crumbled feta cheese:0.25 cup
Garlic powder:0.5 tsp
Salt:0.25 tsp
Black pepper:0.25 tsp

Tips & Notes

For an even smoother and more custard-like texture, blend the eggs and cottage cheese in a blender before adding the vegetables.
Use a silicone muffin tray to ensure the egg muffins pop out perfectly every time without sticking to the sides.
Store leftovers in an airtight container in the refrigerator for up to 4 days for a quick and healthy grab-and-go morning meal.