Cottage Cheese Egg and Vegetable Muffins with Turkey Bacon
These Cottage Cheese, Egg, and Vegetable Muffins with Turkey Bacon are delicious and high in protein. They are great for on-the-go breakfast. If you need a quick and easy breakfast idea, this is it. They are also gluten-free.
Why You Will Love This Recipe
High Protein. This recipe Features protein sources like cottage cheese, turkey bacon, and eggs. Protein builds and repairs the cells throughout the body. It also allows one to feel full for a longer time, which can help one eat fewer calories.
Nutritious. Vegetables like broccoli and bell peppers are rich in vitamins and minerals and help support health.
It’s quick and Easy. All the ingredients are mixed in a bowl and added to the muffin pan, making it one of the easiest recipes I have made.
Ingredients Needed for Cottage Cheese Egg and Vegetable Muffins with Turkey Bacon
- Eggs are a good source of protein. They also contain all nine essential amino acids.
- Cottage cheese provides essential vitamins and minerals, including vitamin B12. It is also high in protein.
- Red bell pepper is rich in vitamin C, which can help to boost the immune system. It also contains vitamin B6. You can substitute the bell pepper with cherry tomatoes.
- Turkey bacon is a good source of protein and is lower in fat.
- Shredded cheese provides a good source of calcium and protein.
- Broccoli contains fiber, vitamins, minerals, and antioxidants. You can substitute the broccoli with shredded zucchini.
- Shallots are high in antioxidants.
- Seasonings: I used oregano, salt, black pepper, and garlic powder.
How To Make Cottage Cheese Egg and Vegetable Muffins with Turkey Bacon
Wash and dice the red bell pepper. Finely chop the shallots. Cut the broccoli and turkey bacon into small pieces.
In a mixing bowl, whisk the egg. Add the seasoning, broccoli, bell pepper, shallots, cottage cheese, turkey bacon, and shredded cheese and combine with a spoon.
Preheat the oven to 375 degrees F. Grease a muffin pan with olive oil, add the egg mixture to the muffin pan, transfer to the oven, and bake at 375 degrees F for 30 minutes.
Allow to cool for a few minutes and remove from the muffin pan.
Add the egg muffins to an airtight container and store them in the refrigerator for 4 days. When ready to eat, heat in the microwave for a minute and enjoy! Please take a look at the recipe card below for a detailed recipe.
Commonly Asked Questions
How do you store these egg muffins? You can store them in an airtight container in the refrigerator for 4 days or freeze them for a week.
Can these muffins be heated before eating? They can be heated in the microwave for a minute or two. I sometimes eat them cold, and they taste delicious.
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Cottage Cheese Egg and Vegetable Muffins with Turkey Bacon
Ingredients
- 12 eggs
- 1 cup cottage cheese
- 2 cups diced broccoli
- 1 red bell pepper
- ½ cup shredded cheese
- ¼ cup shallots
- 8 slices turkey bacon
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp oregano
- salt to taste
Instructions
- Preheat the oven to 375 degrees F.
- Wash and chop the red bell pepper and broccoli.
- Finely chop the shallots.
- Cut the turkey bacon into small pieces.
- Add the eggs, garlic powder, salt, oregano, and black pepper to a large mixing bowl and whisk.
- Add the broccoli, cottage cheese, red bell pepper, turkey bacon, shredded cheese, and shallots to the mixing bowl and combine.
- Grease the muffin pan with olive oil and add about ⅓ cup of the mixture to each muffin cup. Transfer the muffin pan to the oven and bake at 375 degrees F for 30 minutes.
- Allow to cool for 5-10 minutes, add to an airtight container, and store in the refrigerator.
- When ready to eat, warm in the microwave for a minute and enjoy!
