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High-Protein Breakfast Ideas
MD Ashraf Ahmed

High-Protein Spinach and Cottage Cheese Egg Muffins

Savory, fluffy baked egg muffins made with cottage cheese, spinach, cherry tomatoes, green onions, and cheddar. A make-ahead high-protein breakfast that is creamy, satisfying, and easy to reheat.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Breakfast, brunch, snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1 cup cottage cheese
  • 1/4 cup milk
  • 1 cup fresh spinach chopped
  • 1/2 cup cherry tomatoes diced
  • 1/4 cup green onions thinly sliced
  • 1/2 cup shredded cheddar cheese divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil or cooking spray as needed

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or cooking spray.
  2. Chop spinach, dice cherry tomatoes, and slice green onions.
  3. Whisk eggs, cottage cheese, milk, garlic powder, salt, and pepper in a large bowl.
  4. Stir in spinach, tomatoes, green onions, and 1/3 cup cheddar.
  5. Divide mixture evenly among muffin cups, filling each about three-quarters full.
  6. Sprinkle remaining 1/6 cup cheddar over the muffins.
  7. Bake 22–25 minutes, until centers are set and tops are lightly golden.
  8. Cool in the pan for 5 minutes, then remove and serve warm or store for meal prep.

Notes

  • Store refrigerated in an airtight container for up to 4 days.
  • Freeze individually for up to 2 months.
  • Reheat refrigerated muffins for 30–45 seconds or frozen muffins for 60–90 seconds.
  • Add cooked turkey sausage, ham, or feta for more protein, keeping total fillings to about 1 1/2 cups.
  • Serve two muffins with fruit, avocado toast, or Greek yogurt for a larger breakfast.