High Protein Breakfast Cups (Print Version)
# Ingredients:
→ Vegetables & Greens
01 -
2 cups diced vegetables (zucchini, bell peppers, mushrooms, cherry tomatoes, green onions)
02 -
1 cup chopped spinach
→ Dairy & Eggs
03 -
8 large eggs
04 -
1/4 cup heavy cream or half and half
05 -
1 cup cottage cheese (preferably with black pepper)
06 -
2/3 cup shredded cheddar cheese
→ Herbs & Seasonings
07 -
1/2 tablespoon fresh minced herbs (parsley, chives, basil)
08 -
1 teaspoon paprika
09 -
Salt and pepper to taste
# Instructions:
01 -
Start by heating your oven to 375°F (190°C) so it's nice and hot when you're ready to bake.
02 -
In a skillet over medium-high heat, sauté your diced vegetables for about 5-7 minutes until they soften. Toss in the spinach during the last minute just to wilt it. Set aside and let cool slightly.
03 -
In a large bowl, whisk together eggs and heavy cream until well combined. Then fold in the shredded cheddar, fresh herbs, paprika, salt, and pepper.
04 -
Gently stir the cooled sautéed vegetables and cottage cheese into your egg mixture until everything is evenly distributed.
05 -
Spray a 12-cup muffin tin with cooking spray. Spoon about 1/3 cup of the mixture into each cup, filling them about 3/4 full.
06 -
Bake in your preheated oven for approximately 30 minutes, or until the egg muffins are set and slightly golden on top.
07 -
Enjoy warm right away or let cool completely and refrigerate in an airtight container for quick grab-and-go breakfasts for up to three days.
# Notes:
01 -
These protein-packed egg muffins are perfect for meal prep and can be enjoyed for breakfast, lunch, or as a healthy snack.
02 -
Feel free to customize with your favorite vegetables or whatever you have on hand.
03 -
For extra flavor, try different varieties of cottage cheese or cheese blends.