I’m definitely not a pro cook. I usually panic in the kitchen. But this recipe? Makes me look like a champ every time. Cottage Cheese and Spinach Egg Muffins are easy, quick, and healthy. Plus, they only use one muffin tin, so cleanup is a breeze.

Why This Recipe Works

✅ Gluten-free and packed with protein
✅ Low carb and very filling
✅ Ready in under 30 minutes
✅ Minimal dishes to wash afterwards

Ingredients (serves 3-4)

• 6 large eggs
• 1 cup low-fat cottage cheese
• 1 cup fresh spinach, chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• Non-stick spray or muffin liners for the tin

Instructions

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Spray or line a 12-cup muffin tin with non-stick spray or paper liners.

Step 2: Mix Ingredients
In a large bowl, whisk together the eggs, cottage cheese, chopped spinach, salt, and pepper until combined.

Step 3: Fill Muffin Cups
Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.

Step 4: Bake
Place the muffin tin in the oven and bake for 20-25 minutes, or until the muffins are set and slightly golden on top.

Step 5: Cool and Serve
Remove the muffin tin and let the muffins cool on a wire rack for a few minutes before serving.

Tips and Variations

Want to mix it up? Add some shredded cheese, diced bell peppers, or herbs like parsley or chives for extra flavor. You can swap spinach with kale or other greens if you prefer. These muffins keep well in the fridge for up to 4 days and freeze great for up to a month—just reheat and enjoy!

Give these a try! They make mornings easier and tastier without any fancy cooking skills.