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Savory Cottage Cheese & Spinach Egg Muffins

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Total Time 25 minutes
Servings: 1 person
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 3 large eggs
  • 1/3 cup low-fat cottage cheese
  • 1 cup fresh baby spinach roughly chopped (or 1/4 cup frozen spinach, thawed and squeezed dry)
  • 2 tbsp diced red bell pepper optional, for color and flavor
  • Salt pepper, and garlic powder to taste
  • A pinch of red pepper flakes optional
  • Cooking spray for the muffin tin

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly coat 4 cups of a standard muffin tin with cooking spray.
  2. In a bowl, whisk together the eggs and cottage cheese until well combined. The mixture will look slightly lumpy — that's normal and fine.
  3. Stir in the chopped spinach, diced bell pepper if using, and all seasonings.
  4. Pour the mixture evenly into the 4 prepared muffin cups, filling each about 3/4 full.
  5. Bake for 18–20 minutes until the tops are set, lightly golden, and a toothpick inserted in the center comes out clean.
  6. Let cool in the tin for 3–5 minutes before running a knife around the edges to release them.
  7. 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.