High-protein egg muffins with cottage cheese

Name: High-protein egg muffins with cottage cheese
Total time: 25 min
Yield: 12
Ingredients: 50 g fresh spinach; 1 Red bell pepper; 2 spring onions; 50 g cheddar cheese; 8 eggs; 140 g cottage cheese; salt and pepper, to taste; fresh basil; cherry tomatoes

Add a burst of flavour to your morning routine with our high-protein egg muffins with cottage cheese. Ideal for busy mornings or when you need a quick protein-rich snack, this recipe blend fresh vegetables like spinach and bell peppers with the richness of eggs and cottage cheese. Simple to prepare and delightful to taste, each bite offers a perfect balance of cheesy goodness and the vibrant tastes of garden-fresh ingredients.

Ingredients

Fresh spinach	50 g
Red bell pepper	1
Spring onions	2
Cheddar cheese	50 g
Eggs	8
Cottage cheese	140 g
Salt and pepper, to taste

Garnish

Fresh basil
Cherry tomatoes

Instructions

Preheat the oven to 175 °C.
Finely chop the spring onions, red pepper, and spinach and divide into 12 greased muffin tins.
Sprinkle with cheese.
Whisk eggs, cottage cheese, salt, and pepper well.
Pour the egg mixture into the moulds (about 75 ml in each) and bake for 15 minutes.
Let the small egg muffins cool slightly.
Garnish with fresh basil and tomatoes and enjoy!

Enjoy!

Whisking techniques for the perfect texture

To achieve light and fluffy high-protein egg muffins, mastering your whisking technique is key. Start by cracking the eggs into a large bowl and adding the cottage cheese, salt, and pepper. Whisk vigorously until the eggs and cottage cheese are fully combined. This process ensures air is incorporated into the mixture, contributing to a tender texture. For an even smoother result, consider blending the cottage cheese separately before whisking it into the eggs. This eliminates lumps and creates a creamy base. Additionally, whisking in a figure-eight motion helps to evenly distribute air and create a uniform consistency. Take care not to over-whisk, as this can break down the eggs too much and result in denser muffins.

Use an ice cream scoop for even portions and cooking

Portioning the egg mixture evenly ensures your muffins cook at the same rate. An ice cream scoop is an excellent tool for this task, providing a consistent measurement for each mould. Fill each muffin tin to about three-quarters full to allow space for them to rise. This method reduces the likelihood of overflow and guarantees uniformity across all portions.

Prevent soggy high-protein egg muffins with cottage cheese

To avoid a soggy breakfast, it's essential to manage the moisture content of your ingredients. Start by thoroughly drying your spinach and bell peppers before adding them to the muffin tins. Excess water from washed vegetables can release during cooking, leading to a wet texture. You can pat the vegetables dry with a paper towel to remove moisture. Another key step is to whisk the eggs and cottage cheese well. This ensures the mixture is cohesive and prevents pockets of liquid from forming during baking. Distribute the batter evenly across the muffin tins, avoiding overfilling, as this can also trap excess moisture. Bake until the tops are set and lightly golden. Avoid underbaking, as this can leave the centres wet. Once out of the oven, let them cool slightly before removing them from the tins, allowing them to firm up and release steam. These steps will result in a perfectly cooked, moist yet firm breakfast every time.

FAQ: Questions about high-protein egg muffins with cottage cheese

Explore the secrets to perfecting this recipe in our FAQ section. Find answers to common questions about how to prepare, store, and vary this delicious and convenient breakfast option.

Why did my muffins deflate after baking?

A slight deflation after baking is perfectly normal. As they bake, the eggs puff up due to the steam created inside the mixture. Once they cool, the steam escapes, causing them to settle slightly. This is a natural part of the process and does not affect their taste or texture. However, if your high-protein muffins with cottage cheese deflate significantly, it could be due to overmixing the eggs and cottage cheese, which can incorporate too much air. This excess air causes them to rise too quickly in the oven and collapse as they cool. To prevent this, whisk the eggs and cottage cheese until just combined without overbeating. Additionally, ensure they are fully cooked before removing them from the oven. If undercooked, the structure may not set properly, leading to deflation. Bake until the tops are set and slightly golden, and let them cool in the tin for a few minutes to stabilise their shape.

Can I make mini versions of these muffins?

Definitely! Simply use a mini muffin tin and reduce the cooking time to about eight minutes, as their smaller size allows them to cook much faster. Keep an eye on them to ensure they don’t overcook. These bite-sized versions are perfect for brunch platters, kids' lunchboxes, or quick, portable snacks, offering all the deliciousness of the original in a convenient, smaller size. For more egg-inspired muffin ideas, try making these high-protein egg muffins, a rich and cheesy option packed with veggies, cottage cheese and bacon. Or, explore our potato-based protein muffins for a comforting twist on the classic. Both are delightful ways to expand your breakfast repertoire!

Why are my muffins dense?

Dense muffins are often the result of under-whisking or adding too many mix-ins. Ensure the eggs and cottage cheese are whisked thoroughly to incorporate air. When adding vegetables and cheese, avoid overloading the mixture, as this can weigh it down. A light hand when folding in the ingredients will help maintain the batter's fluffiness.