Cottage Cheese Egg Muffins

Spinach, pepper and cottage cheese baked into twelve tender egg muffins for four savoury breakfasts.
Prep: 10 min · Cook: 30 min · 12 muffins; 3 muffins per serving
Equipment: 12-hole muffin tin or silicone muffin mould

• 8 large eggs (400g without shells)
• 300g cottage cheese (about 2% fat)
• 100g spinach, finely chopped
• 150g red pepper, finely diced
• 50g cheddar, grated
• 5g olive oil, for greasing
• 1g salt, or to taste

1. 1

   Heat the oven to 190°C conventional / 170°C fan. Grease a 12-hole muffin tin with the oil, or use a silicone muffin mould supported on a baking tray.

2. 2

   Wilt the spinach in a dry non-stick pan for 1–2 minutes. Cool briefly and squeeze out excess water so the muffins do not become soggy.

3. 3

   Whisk the eggs with the cottage cheese and salt. Stir in the spinach, finely diced pepper and half the cheddar.

4. 4

   Divide evenly between the twelve muffin holes, filling each no more than three-quarters full. Sprinkle over the remaining cheddar.

5. 5

   Bake for 20–25 minutes until risen, set in the middle and at least 71°C internally. Rest for 5 minutes before loosening with a silicone spatula. Three muffins make one serving.

Storage & reheating

Cool in shallow containers and refrigerate within 2 hours at 4°C or below. Keep for up to 3 days, or freeze in three-muffin portions for up to 2 months for best quality. Thaw overnight in the fridge; microwave covered for about 60–90 seconds, continuing until the centre reaches 74°C.

Substitutions

Use finely chopped cooked broccoli instead of spinach; drain it well. A lactose-free cottage cheese can be used, but this remains an egg and dairy recipe.

Estimated nutrition per serving

283 kcal · 25g protein · 7.6g carbs · 16.8g fat · 1.3g fibre.

Calculated from measured ingredients using generic composition estimates. Brands and portion sizes change the result. Optional additions and substitutions are excluded.

Storage guidance: USDA leftover guidance