Ingredients
Scale
- 8 large eggs
- 1 cup low-fat cottage cheese (the secret to the high protein and creamy texture)
- 1/2 cup shredded sharp cheddar cheese
- 1 cup fresh spinach, finely chopped
- 1/4 cup bell peppers, diced small
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Non-stick cooking spray or silicone muffin liners
Instructions
- Preheat your oven to 350°F (175°C). While the oven warms up, grease a 12-cup muffin tin thoroughly with non-stick cooking spray. If you want to ensure a “no-fail” release every time, use silicone muffin liners. These are a game changer for egg recipes and save you from scrubbing a crusty pan later.
- In a large mixing bowl, crack the 8 eggs and whisk them vigorously. Add the cottage cheese, salt, pepper, and garlic powder. Continue to whisk until the mixture is well combined. The cottage cheese will look lumpy, but don’t worry; those curds melt into the eggs during baking, creating a rich, moist texture that prevents the eggs from becoming rubbery.
- Stir in the chopped spinach, diced bell peppers, and shredded cheddar cheese. Use a spoon to ensure the vegetables are evenly distributed throughout the egg mixture. This ensures every bite has the perfect balance of flavor and nutrients.
- Use a 1/4 cup measuring cup or a large scoop to pour the mixture into the prepared muffin tin. Fill each cavity about 3/4 of the way full. Do not fill them to the very top, as the eggs will puff up like mini soufflés while they bake in the oven.
- Place the tin on the center rack of the oven. Bake for 22 to 25 minutes, or until the centers are set and the tops are lightly golden brown. You can test them by inserting a toothpick into the center of a cup; if it comes out clean, they are done.
- Allow the cups to cool in the pan for at least 5 minutes. This cooling period allows the eggs to firm up, making them much easier to remove. If you are making these ahead for the week, let them cool completely on a wire rack before placing them in an airtight container in the refrigerator.
- Cook Time: 30 minutes