Baked Egg & Veggie Muffin Cups
If your mornings feel like pure chaos, egg muffins are your new secret weapon. Think protein-packed, veggie-loaded, meal-prep magic in one handheld bite. I love making a batch of these at the start of the week, storing them in the fridge, and grabbing one (or two) on my way out the door—or more realistically, while wrangling kids into shoes and sipping lukewarm coffee.
They’re customizable, freezer-friendly, and toddler-approved. And that 1 cup of cottage cheese? Adds the creamiest texture to the muffins without tasting “cottage cheesy.” You’ll see what I mean once you try them.
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Recipe Tips
Grease your muffin tin well: These like to stick, especially if you’re skipping liners. Of course, silicone trays are your best friend here or my ultimate favorite one is the Caraway muffin tray!
Let them cool before removing: They’ll firm up as they sit, making them easier to pop out cleanly.
Make it a meal: Pair your egg muffins with toast, roasted potatoes, or fruit on the side for a well-rounded breakfast.
Freeze like a pro: Cool completely, then wrap individually and freeze. Reheat in the microwave for 30–60 seconds.
Ingredient Swaps: No cottage cheese? ? Use plain Greek yogurt for a similar protein boost and creamy texture. Want more veggies? ? Try chopped broccoli, zucchini, or mushrooms. Just sauté any high-water veggies first to avoid excess moisture. Make it cheesy ? Stir in ¼ cup shredded cheese like cheddar, pepper jack, or feta. Want it spicy? ? Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture. More protein? ? Mix in cooked, crumbled sausage or bacon.
Fridge: Store cooled muffins in an airtight container and you’ll have egg muffins in the fridge for up to 5 days. Reheat in the microwave for 20–30 seconds for a quick breakfast.
Freezer: Let them cool completely, then wrap each muffin individually in parchment or foil and store in a freezer-safe bag for up to 2 months. Reheat straight from frozen in the microwave for 45–60 seconds, or let thaw overnight in the fridge for faster warming.
Avoid soggy muffins: Add a paper towel to the bottom of the storage container to absorb excess moisture and keep the texture fresh. This works well especially with egg muffins.
More Cozy Recipes to try:
Baked Egg Veggie Muffin Cups
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- ½ cup chopped spinach
- 1 cup diced bell pepper any color
- Salt & pepper to taste
- 1 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp paprika
Instructions
- Preheat oven to 350°F. Grease a muffin tin well or line with silicone baking cups.
- In a large bowl, whisk together the eggs and cottage cheese until smooth.
- Fold in chopped spinach, bell pepper, seasonings, salt and pepper.
- Pour the mixture evenly into muffin cups, filling each about ¾ full.
- Bake for 20–22 minutes, or until the tops are set and lightly golden.
- Let cool slightly before removing from the tin. Store in the fridge for up to 5 days or freeze for longer.
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