These protein packed cottage cheese and egg muffins can be made with any vegetables, cheese, and meat you like and pack in over 10 grams of protein. Plus they are freezer friendly.
1
Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. Whisk the eggs. Stir in the cottage cheese, vegetables, and cheddar cheese. Season with salt and pepper.
2
Pour the egg mixture into the muffin tin. Bake for 20-25 minutes until eggs are puffed up and cooked through. As the egg muffins cool, they will deflate slightly. This is normal.