Easy Make-Ahead Veggie & Cheese Egg Muffin Cups
These egg muffin cups are a quick, customizable, and nutritious breakfast option made with eggs, cottage cheese, veggies, and cheese. Perfect for meal prep and grab-and-go mornings.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 egg muffin cups 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 8 large eggs, room temperature
- ½ cup cottage cheese (small-curd recommended)
- 1 cup shredded cheddar or mozzarella cheese
- ½ cup diced bell peppers (red, yellow, or green)
- ½ cup chopped fresh spinach (or kale)
- ¼ cup finely diced red onion (optional)
- ½ cup diced mushrooms (optional, sautéed or raw)
- ¼ cup milk (dairy or plant-based)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil or non-stick spray for greasing the muffin tin
Instructions
- Preheat your oven to 350°F (175°C) and grease your muffin tin thoroughly with olive oil or non-stick spray.
- Chop the bell peppers, onions, mushrooms, and spinach finely. If using mushrooms, sauté for 2-3 minutes to remove excess moisture (optional).
- In a large mixing bowl, whisk together the eggs, cottage cheese, milk, garlic powder, salt, and pepper until slightly frothy.
- Fold in the shredded cheese and chopped veggies gently but thoroughly.
- Pour the mixture evenly into the muffin tin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until the egg cups are set and lightly golden on top. Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Remove from oven and let cool for 5 minutes to firm up.
- Run a small knife around the edges to loosen the egg cups, then gently lift them out with a spoon or spatula.
- Serve immediately or let cool completely before storing in an airtight container in the fridge for up to 5 days.
Notes
For best texture, use small-curd cottage cheese and whisk eggs until frothy. Grease muffin tin well to prevent sticking. Pre-sauté mushrooms to reduce moisture if desired. Reduce milk or squeeze excess moisture from veggies if muffins are too wet. Cover with foil halfway through baking if tops brown too quickly. Can be frozen for up to 2 months wrapped individually.
Nutrition
- Serving Size: 1 egg muffin cup
- Calories: 110
- Sugar: 1
- Sodium: 250
- Fat: 7
- Saturated Fat: 3.5
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 8
Keywords: egg muffins, make-ahead breakfast, veggie egg cups, quick breakfast, meal prep, healthy breakfast, cheesy egg muffins