High-Protein Spinach and Cheese Egg Muffins – Easy Recipe
These High-Protein Spinach and Cheese Egg Muffins are a delicious option for meal prep or snacks. Packed with protein and flavor, they come together quickly and bake to a golden finish, perfect for any time of day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 12 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten-free, Low-carb
Ingredients
Scale
- 10 large eggs
- 1 1⁄2 cups 4% milkfat cottage cheese
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon kosher salt
- 1 cup baby spinach finely chopped
- 1 cup shredded cheddar cheese
Instructions
- Heat your oven to 325F and grease a 12-cup muffin pan using oil or line with silicone muffin liners.
- Blend eggs, cottage cheese, garlic powder, black pepper, and salt in a food processor until the mixture is completely smooth, about 30 to 45 seconds.
- Spread the chopped spinach and shredded cheddar evenly among the muffin cups, then fill each nearly to the top with the egg blend.
- Bake for 24 to 26 minutes until the muffins have a light golden color and a toothpick inserted comes out clean.
- Let the muffins cool completely inside the pan before removing them gently with a spatula.
Notes
- Storage: Keep in a sealed container in the fridge for up to 4 days
- Reheat at 325F in an air fryer for approximately 5 minutes
- For extra moist muffins, bake with a water bath by placing a water-filled dish on the oven’s bottom rack during baking
- Silicone muffin liners help prevent sticking, or bake as a casserole in a greased baking dish
- Avoid ovens hotter than 325F to ensure even cooking without drying out
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g + 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg