Cottage Cheese Egg Muffins
Protein-packed egg muffins with cottage cheese, bell pepper, bacon, and cheddar. Perfect grab-and-go breakfast or snack that takes just 30 minutes to make a batch of 12. Freezes beautifully and reheats in minutes.
Nutrition per 100g
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Ingredients
- 480 g eggs
- 250 g cottage cheese
- 150 g red bell pepper
- 100 g green onions
- 40 g oats
- 5 g baking powder
- 100 g chicken breast deli slices
- 10 g salt
- 5 g black pepper
- 50 g cheese
- 10 g butter
Mise en Place
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Finely chop the red bell pepper.
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Finely chop the green onions.
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Finely chop the chicken breast deli slices.
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Grate the cheese.
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Grind the oats into a fine powder.
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Preheat the oven to 190 degrees Celsius.
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You will need a 12-cup muffin tin.
Instructions
In a large bowl, beat the eggs with salt and freshly ground black pepper. Beat the eggs well to get lots of air into the mixture.
Add the cottage cheese and mix to combine.
Stir the ground oats and baking powder into the mixture.
Add the bell pepper, green onions, and chicken. Give it a final mix.
Grease the muffin tin with butter to prevent sticking.
Pour the egg mixture evenly into the 12 muffin cups.
Sprinkle the grated cheese on top.
Bake at 190 degrees Celsius for 20 minutes, or until the muffins are cooked through and start to brown on top.
Let cool in the tin for 5 minutes before removing.
Freezing Instructions
Let the muffins cool completely. Place them into airtight food containers. Label with date and contents.
Thawing Instructions
Reheat from frozen in microwave for 60-90 seconds or in oven at 180 degrees Celsius for 10 minutes until hot throughout.