Cottage Cheese Omelet Muffins

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Cottage Cheese Omelet Muffins made with eggs, your favorite veggies, and cottage cheese are a protein packed, portable breakfast you will love. With just 100 calories and 10 grams of protein per muffin, these are a healthy make ahead breakfast you will make again and again.

202 CALORIES 4g CARBS 11g FAT 20g PROTEIN
2
Freestyle™ SmartPoints™ New!
(5 Old SmartPoints™)
(5 PointsPlus®)

These Cottage Cheese Omelet Muffins are packed with veggies and plenty of protein from the eggs and cottage cheese. Love egg muffins? Check out these Broccoli Cheddar Egg Muffins and Sweet Potato and Spinach Egg Muffins.

Lately I have been trying to add more protein to my breakfasts but I don't always have time to make a whole egg dish  a   d dl.kk.mk,m,,,m,from scratch in morning. That's where these delicious omelet muffins come in as the perfect on-the-go protein packed breakfast since you can make them ahead of time and then enjoy them all week.

Now let's talk about the cottage cheese for a minute. Adding cottage cheese to eggs is something I just started doing. Not only does it up the protein content, it also creates athis amazing texture and adds creaminess to the eggs. They become almost custard like and are delicious. I have even started adding cottage cheese to my scrambled eggs. From there you can add any veggies you like to make your own customized cottage cheese omelet muffins.

Omelet muffins with veggies on a cutting board with blurred kitchen background.

Can I freeze omelet muffins?

Omelet muffins actually freeze really well. Make sure to let them cool completely first. Then place them on a plate or baking sheet in the freezer until for around 4 hours until they are frozen. Place in a freezer safe ziploc bag or container. If you don't want to freeze them individually on a plate, you can wrap them in plastic wrap and place directly in the ziploc bag. To reheat, place in the fridge overnight to defrost and then warm in the microwave in the morning. You can also reheat them directly from the freezer by microwaving them for 30-45 seconds or popping them in the toaster oven.

Is there a way make Paleo omelet muffins?

Of course! Just leave out the cheese and replace the cottage cheese with 2 extra eggs. The texture will be a little bit different but they will still be really delicious. To kick up the protein count, you can add meat to the muffins. Ground beef or turkey work well as do Paleo friendly deli meats, bacon, or sausage.

Omelet Muffin Ideas

Looking for more flavor combinations for these yummy omelet muffins? Just keep in mind you want between 1-1.5 cups of toppings and around 1/2 cup of cheese. Here are some ideas to try:

  • Tomato, mozzarella, and basil
  • Ham, broccoli, and cheddar cheese
  • Bacon, zucchini, and mozzarella
  • Black beans, diced tomatoes, green onions, and cheddar
  • Diced turkey, roasted veggies, goat cheese
  • Peppers, onions, ham, and cheddar
  • Spinach, tomatoes, olives, and feta
  • Sausage, spinach, roasted red peppers, and mozzarella

Here are some tools that helped when I was preparing this recipe:

  • Muffin tin: Although I used a metal muffin tin for the photos, usually I reach for a silicone muffin tin for making egg muffins since they stick the least. It almost guarantees that your muffins will pop right out after cooking. If not, you may want to use paper liners for the muffins.
  • Cheese grater: Usually I prefer to grate my own cheese if I have time since I find the texture is better in recipes. Sometimes pre-grated cheese is coated with something extra to keep it from sticking together that can make the texture a little weird when it is cooked. Here is the box grater I use and I love that it has a little container to catch and measure whatever you are grating.

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The Recipe

Cottage Cheese Omelet Muffins

PREP TIME: 5 Min
COOK TIME: 20 Min
TOTAL TIME: 25 Min
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Ingredients

US METRICS
  • 12 U eggs
  • 1 cup reduced fat cottage cheese
  • 1/4 cup green peppers, chopped
  • 1/4 cup onion, chopped
  • 1/4 cup broccoli, chopped
  • 1 U tomato, chopped
  • 1/2 cup reduced fat shredded cheddar cheese
  • Salt and pepper

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Instructions

  1. Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray.
  2. Whisk the eggs. Stir in the cottage cheese, vegetables, and cheddar cheese. Season with salt and pepper.
  3. Pour the egg mixture into the muffin tin. Bake for 20-25 minutes until eggs are puffed up and cooked through.
Nutritional Facts
Serving Size: 2 muffins
Amount Per Serving
Calories 202
Calories from Fat 102
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
20%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 378mg
126%
Sodium 336mg
15%
Total Carbohydrate 4g
1%
Dietary Fiber 1g
2%
Sugars 3g
Protein 20g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Cottage Cheese Omelet Muffins
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
3 Comments
On Cottage Cheese Omelet Muffins
August 14, 2018 - 08:16
Add a Rating:
5
I made these and they were delicious! I made a big batch and froze some. Definitely will make again!
Liz Canada
June 30, 2018 - 08:03
Add a Rating:
5
Can't wait to try this Muffin omelet
Maverick Beard ...
August 28, 2018 - 18:32
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