Savory Cottage Cheese & Spinach Egg Muffins — 34g Protein, Under $3
If you’ve ever wished breakfast could cook itself while you get ready in the morning, these egg muffins are as close as it gets. Made with eggs, cottage cheese, and spinach baked right into a muffin tin, they’re high in protein, low in carbs, and completely grab-and-go once they’re out of the oven. Prep takes five minutes, baking does the rest. They reheat perfectly, taste great cold, and cost less than $3 for a full solo serving. This is the kind of breakfast that makes your week easier before it even starts.
Ingredients
Method
- Preheat your oven to 375°F (190°C). Lightly coat 4 cups of a standard muffin tin with cooking spray.
- In a bowl, whisk together the eggs and cottage cheese until well combined. The mixture will look slightly lumpy — that’s normal and fine.
- Stir in the chopped spinach, diced bell pepper if using, and all seasonings.
- Pour the mixture evenly into the 4 prepared muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes until the tops are set, lightly golden, and a toothpick inserted in the center comes out clean.
- Let cool in the tin for 3–5 minutes before running a knife around the edges to release them.
- Eat immediately or refrigerate in an airtight container for up to 4 days. Reheat in the microwave for 30–45 seconds.
Notes
Frozen spinach is significantly cheaper than fresh and works perfectly in baked recipes like this — just thaw it and squeeze out all the water before using. A large bag costs around $2 and gives you enough for weeks of breakfasts. Eggs remain one of the best protein-per-dollar foods available; buying the store brand in a 12-pack keeps your cost well under control.
