Looking for a breakfast that’s both delicious and packed with protein? These Cheesy Veggie Egg Muffins are exactly what you need! Whether you’re in a rush or prepping for the week ahead, these little egg muffins are a nutritious, easy-to-make option that will keep you full and satisfied. Plus, they’re bursting with flavor from fresh veggies and gooey cheese. What’s not to love?
Why You’ll Love These Cheesy Veggie Egg Muffins
- High in Protein: These muffins are a great source of protein, thanks to egg whites and cottage cheese. You get over 6g of protein per muffin, making them a perfect choice for a filling breakfast or snack.
- Packed with Veggies: Spinach, mushrooms, and onions come together to add a veggie boost. These muffins are an excellent way to sneak in some extra nutrients without sacrificing taste.
- Low in Calories: At only 66 calories per muffin, these are an excellent option for those looking to keep their meals light yet satisfying.
- Great for Meal Prep: These muffins store perfectly in the fridge or freezer, making them a fantastic meal prep option for busy mornings. You can enjoy them all week long with minimal effort.
Here are the Main Ingredients you will Need:
Step-by-Step Instructions:
Preheat the oven to 350°F (180°C) and grease a 12-cup muffin tin or line with silicone liners.
Whisk together egg whites, whole eggs, and cottage cheese in a large bowl until smooth.
Add veggies: Mix in spinach, mushrooms, onion, and garlic.
Season with salt, black pepper, and Italian seasoning. Stir until evenly combined.
Fill muffin cups with the mixture. Sprinkle cheddar cheese on top.
Bake for 22-26 minutes, or until the egg muffins are set and lightly golden.
Cool slightly before removing from the tin.
Recipe Notes and Modifications:
- Stir in cooked, crumbled turkey bacon or diced lean ham for an additional protein punch.
- Customize the seasoning by swapping Italian seasoning with your favorite herbs like dill, parsley, or paprika.
- Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze individually and reheat in the microwave or oven for a quick breakfast on the go.
Other Breakfast Recipes you may Enjoy:
These Cheesy Veggie Egg Muffins are the ultimate breakfast or snack for anyone looking to fuel their day with something delicious and nutritious. With tons of protein, plenty of veggies, and endless customization options, you’ll be making these muffins again and again. They’re perfect for meal prepping, easy to make, and even easier to enjoy! Give them a try, and you’ll see why they’ll become a staple in your kitchen.
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Cheesy Veggie Egg Muffins
12
Servings5
minutes22
minutes66
kcal1 Muffin (approx 70g)
30
minutesTo track this recipe on My Fitness Pal, search TBB Cheesy Veggie Egg Muffins
Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).
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Ingredients
400 g egg whites (2 cups)
2 large eggs
240 g cottage cheese, low-fat (1 cup)
50 g spinach, chopped (2 cups fresh or 3/4 cup frozen)
100 g mushrooms, diced (1 cup)
50 g onion, finely diced (⅓ cup)
60 g light cheddar cheese, shredded (½ cup)
2 cloves garlic, minced
¾ tsp salt
½ tsp black pepper
1 tsp Italian seasoning
Directions
- Preheat the oven to 350°F (180°C) and grease a 12-cup muffin tin or line with silicone liners.
- Whisk together egg whites, whole eggs, and cottage cheese in a large bowl until smooth.
- Add veggies: Mix in spinach, mushrooms, onion, and garlic.
- Season with salt, black pepper, and Italian seasoning. Stir until evenly combined.
- Fill muffin cups with the mixture. Sprinkle cheddar cheese on top.
- Bake for 22-26 minutes, or until the egg muffins are set and lightly golden.
- Cool slightly before removing from the tin.
Recipe Notes & Modifications
- Stir in cooked, crumbled turkey bacon or diced lean ham for an additional protein punch.
- Customize the seasoning by swapping Italian seasoning with your favorite herbs like dill, parsley, or paprika.
- Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze individually and reheat in the microwave or oven for a quick breakfast on the go.
Nutrition Facts
- Total number of serves: 12
- Calories: 66kcal
- Carbohydrates: 2.8g
- Protein: 6.5g
- Fat: 2.2g
- Fiber: 0.3g
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