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Spinach cottage cheese egg muffins with title reading Fluffy Cottage Cheese Egg Muffins Recipe with Spinach
Good Fork Daily Editorial Kitchen

Fluffy Cottage Cheese Egg Muffins Recipe with Spinach

5 from 1 vote
Flourless cottage cheese egg muffins with spinach, red pepper and cheddar and a tender egg-bite texture.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling 5 minutes
Total Time 48 minutes
Servings: 12 egg muffins
Course: Breakfast
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 1 cup 4% cottage cheese
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 packed cup baby spinach washed and thoroughly dried
  • 1/2 cup finely diced red bell pepper
  • 3 green onions finely sliced
  • 3/4 cup shredded sharp cheddar cheese divided
  • 2 teaspoons neutral oil or cooking spray

Equipment

  • Blender
  • Twelve silicone muffin cups
  • Rimmed sheet pan
  • Instant-read thermometer

Method
 

  1. Heat oven to 325°F and set twelve greased silicone muffin cups on a rimmed sheet pan.
  2. Wash, dry and chop spinach; finely dice pepper and slice green onions.
  3. Blend eggs, cottage cheese, salt, pepper and garlic for 20 to 30 seconds until smooth; rest 3 minutes.
  4. Divide vegetables and 1/2 cup cheddar evenly among the cups.
  5. Pour the blended mixture to fill cups three-quarters full and stir each once to distribute.
  6. Sprinkle with remaining 1/4 cup cheddar.
  7. Bake 22 to 28 minutes until barely firm and 160°F in the center.
  8. Rest 5 minutes, release with a flexible spatula and move to a rack.

Notes

  • These are flourless egg bites, not bread-style muffins.
  • Dry spinach and peppers thoroughly.
  • Blend only until smooth, not foamy.
  • Cook egg centers to 160°F and leftovers to 165°F.
  • Contains egg and milk.
  • This recipe was developed through culinary research and editorial review.