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Cheesy Egg Muffins

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These Cheesy Egg Muffins are so tender and such a satisfying breakfast. The eggs and cottage cheese mixture combined with all sorts of delicious breakfast ingredients are baked in a muffin pan to make individual portions. These egg muffins are great for meal prepping for the week and freeze really well too.

Ingredients

Scale

Egg Muffins:

  • 10 large eggs
  • 2 cups cottage cheese (ricotta cheese or farmer’s cheese can be used instead)
  • 3/4 – 1 1/2 cups grated cheese (mozzarella, provolone, cheddar, Monterey Jack, Colby, etc.)
  • 4 Tablespoons melted butter, slightly cooled
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper1 1/2 cups grated cheese, (mozzarella, provolone, monterey jack, etc.)
  • 1–2 tablespoons fresh parsley, chives, green onions, minced

Filling Options:

Bacon and Ham 

1/2 lb ham and bacon (You can also use 1/2 lb of sausage instead or in addition to the ham and bacon.)

Spinach and Mushroom:

1/2 – 1 Tablespoon butter or oil, for sautéing the veggies

1 small or medium onion, finely chopped

8 oz mushrooms, sliced or chopped

10 oz frozen spinach, thawed

salt, ground black pepper, to taste

 

Instructions

Cheesy Egg Muffin Batter:

  1. Preheat the oven to 350 degrees Fahrenheit. Line 2 (12 cup) muffin pans with muffin liners.
  2. Cook the filling ingredients if they need to be cooked, such as bacon, sausage, onion, mushrooms, spinach, peppers, tomatoes, broccoli, asparagus, etc. Cool slightly.
  3. In a large bowl, whisk together the eggs until they are evenly mixed.
  4. Add the cottage cheese, melted butter, grated cheese, flour, baking powder, salt, pepper and fresh herbs. Mix to combine.
  5. Add the cooled off filling ingredients and mix to combine.
  6. Scoop out the egg batter and fill the lined muffin cups 3/4 of the way or completely full. You will have 20-24 muffins, depending on how much filling you use and how much you fill the muffin cups.
  7. Bake in the preheated oven for 30-35 minutes.
  8. Cool the muffins for about 5 minutes, then remove from the muffins pans.
  9. Store the egg muffins in the refrigerator in an airtight container for up to 1 week or freeze for up to 3 months.
  10. Serve the egg muffins while warm or reheat in the microwave, skillet or oven until heated through.

Spinach and Mushroom Egg Muffin Filling:

  1. In a large skillet, heat up the butter or oil. Add the onion, season with salt and pepper and cook, for about 5 minutes, until tender.
  2. Add the mushrooms, season with salt and pepper and cook for another 5-7 minutes, util the mushrooms are cooked through and slightly golden.
  3. Meanwhile, squeeze out all the excess liquid from the frozen spinach, then add to the skillet. Cook for just 1-2 minutes until heated though, seasoning with salt and pepper as well.
  4. If you want to use fresh spinach, chop it up and add to the skillet last, season with salt and pepper and cook until the spinach is wilted, 2-4 minutes. Cool slightly before adding to the egg batter.

Find it online: https://www.olgasflavorfactory.com/autumn-favorites/cheesy-egg-muffins/