A high protein breakfast muffin with eggs, cottage cheese and veggies. These are great for meal prep and contain 10g protein per muffin (1/8th of the recipe). These are filling and delicious!

A protein-rich breakfast is so important for many reasons. If you are looking to manage your weight, protein at breakfast can help you feel satiated and manage cravings.

If you want to build or maintain lean muscle mass, protein should be included at each meal so that it is spaced evenly throughout the day.

From a performance standpoint, it will help keep your energy levels up in the morning.

Enjoy these with a side of fruit and some avocado slices or make into a breakfast sandwich or wrap! Great for breakfast or lunch, or have one as a filling snack.


High Protein Cottage Cheese Egg Muffins

Make-ahead high protein breakfast recipe!

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 225 kcal

Ingredients

  • 8 large eggs
  • 1 cup cottage cheese
  • 1 cup diced veggies (I used peppers, onions, mushrooms)
  • 1/2 tsp paprika
  • salt and pepper to taste

Instructions

  1. Preheat oven to 375F

  2. Whisk eggs in a large bowl. Mix in the cottage cheese and stir. Add the veggies and spices and mix until everything is evenly distributed.

  3. Grease an 8-section mini-loaf tin. If you do not have these you can use a regular muffin tin, the cooking time may change.

  4. Divide the mixture evenly between the sections. Bake for about 20 minutes or until a tooth pick comes out clean and they are fully cooked. (Check on them at the 15 minutes mark as cooking times may vary)

  5. Store in the fridge in an air-tight container for up to 3-4 days. Reheat in the microwave when ready to eat. Or, store in the freezer. 

Enjoy! 

-Andrea Docherty, RD