Egg Muffins
These egg muffins are the ultimate grab-and-go breakfast—quick, nutritious, and satisfying. Each muffin packs 17 grams of protein with just 2 grams of carbs, making them a perfect way to fuel your morning.
Ingredients
1 bell pepper diced
1 white onion diced
8 large eggs
1 cup liquid egg whites
2 Tbsp garlic powder
1 medium bell pepper, diced
2 cups cottage cheese, 2%
salt and pepper to taste
Cooking Instructions
Preheat the oven to 375°F and line a large muffin tin with parchment paper liners. Set aside.
In a large bowl, combine the eggs, cottage cheese, salt, and pepper. You can mix by hand or use a stand mixer for convenience.
For an even smoother texture, blend the cottage cheese before adding it to the mixture—this helps the ingredients incorporate more evenly.
Divide the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full. This recipe makes 8 large muffins or 16 smaller ones.
Top each cup with onion and bell pepper.
Bake for 25–30 minutes, or until the muffins have puffed up and a toothpick inserted in the center comes out clean.
Remove and let cool completely before storing.
Meal Prep Serving instructions
If you’re using this recipe for meal prep and tracking macros, divide the egg mixture evenly into 8 muffin cups. The macros listed are per large muffin.
Macros
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Macros -
130calories | 17g protein | 2g carbohydrates | 6 fat - per large muffin
Please note: the macros provided are an estimate.Results may vary slightly depending on your methods and ingredients. If you follow the recipe exactly and use the same ingredients, your macros should be very close to the numbers listed.