Egg Muffins

Healthy Breakfast Egg Muffins with Spinach are the best make ahead, high protein breakfast that'll keep you full for hours.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Meme


  • 1 tsp oil olive or avocado oil
  • 1 medium onion diced {about 1 cup}
  • 1 medium bell pepper diced {about 1 cup}
  • 4 medium carrots diced or grated {about 1 cup}
  • 6 ounces mushrooms diced {about 2 cups}
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp cayenne pepper
  • 10 ounce package frozen spinach slightly thawed {can use chopped fresh spinach}
  • 2 cups cottage cheese 16 oz
  • 7 large eggs lightly beaten
  • 5 ounces cheese shredded {about 1 1/4 cup}


  • Preheat oven to 375°F. Rub a baking dish or muffin tins with a little oil.
  • Heat oil in a large non-stick or ceramic skillet over medium heat. Add onion, bell pepper, and carrots, and cook until slightly tender, about 7 minutes. Add mushrooms, and cook until they release their juices, about 5 minutes. Season with oregano, garlic powder, red pepper flakes, and cayenne pepper. Stir in spinach, and cook until all liquid from spinach has been absorbed. Remove from heat.
  • In a large mixing bowl, stir together cottage cheese, eggs, and cheese. Once combined, stir in vegetable mixture.
  • Pour mixture into prepared muffin tin or baking dish, and bake in preheated oven for 24-28 minutes until eggs are set. Remove from oven and let cool about 5 minutes before serving.
  • Promptly refrigerate leftovers. Keeps refrigerated for 5 days and frozen for 1 month.


*Makes 16 regular sized muffins