Breakfast Egg Muffins
Make-ahead Egg Muffins are a protein-packed breakfast loaded with spinach, sun-dried tomatoes, and feta. Quick, easy, and freezer-friendly – perfect for meal prep!
Equipment
Ingredients
- 8 large eggs
- ½ cup cottage cheese (use 4% or 2% for best flavor)
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup fresh spinach, roughly chopped
- ⅔ cup oil-packed sun-dried tomatoes, drained and chopped
- ½ cup crumbled feta cheese
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Instructions
- Preheat the oven to 350°F. Coat a 12-well muffin pan with cooking spray.
- Crack eggs into the jar of a blender. Add the cottage cheese, Italian seasoning, salt and pepper to the jar and process until smooth. (You can also whisk this together in a bowl if you don't want to use a blender though it will not be as smooth.)8 large eggs, ½ cup cottage cheese, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Evenly divide spinach, tomatoes and feta cheese in prepared muffin pan wells. Pour the egg mixture into the muffins wells about ¾ full.1 cup fresh spinach,, ⅔ cup oil-packed sun-dried tomatoes,, ½ cup crumbled feta cheese
- Place a rimmed sheet pan in the oven. Pour about ¼” water into the pan. Place the muffin pan in the sheet pan water bath. Bake for about 15 minutes or until toothpick inserted in the center of the muffins comes out nearly clean. Allow to cool for 5-10 minutes before removing from the pan and serving.
Notes
- Grease the Pan Well – Eggs love to stick, so use a good amount of cooking spray or use silicone muffin liners instead.
- Don’t Overfill – Keep the wells about ¾ full to prevent spills.
- Cool Before Removing – Let the muffins sit for a few minutes. The bit of rest helps them firm up and come out cleanly.
- Experiment with Add-Ins – Try adding cooked sausage, diced bell peppers, or fresh herbs for a tasty twist!
- Scale the recipe - Want to make fewer servings? This recipe is easy to scale down. Simply halve the ingredients to make 6 muffins or reduce everything by a third to make 4 muffins. If you're making a smaller batch, check for doneness a couple of minutes earlier since fewer muffins may cook slightly faster.
- If you have extra beaten egg mixture, refrigerate it for up to 1 day and use it to make fresh egg muffins.
- Store cooked egg muffins in the refrigerator for up to 4 days. To reheat, wrap in a damp paper towel and microwave for 20–30 seconds, watching carefully to prevent overcooking.
- For longer storage, freeze fully cooled egg muffins in an airtight container for up to 3 months. Reheat straight from the freezer in the microwave for 30–60 seconds.
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Nutrition
Calories: 83kcalCarbohydrates: 3gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 116mgSodium: 355mgPotassium: 178mgFiber: 1gSugar: 0.4gVitamin A: 523IUVitamin C: 8mgCalcium: 63mgIron: 1mg
Nutrition info not guaranteed to be accurate.
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