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Easy Protein-Packed Veggie Breakfast Muffins

protein-packed veggie breakfast muffins - featured image
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These savory, protein-rich veggie breakfast muffins are quick to make, perfect for meal prep, and packed with wholesome ingredients like eggs, cottage cheese, and fresh vegetables.

Ingredients

Scale
  • 6 large eggs, room temperature
  • ½ cup small-curd cottage cheese
  • ¾ cup shredded cheese (sharp cheddar or mozzarella)
  • 1 cup finely diced bell peppers (red or yellow)
  • 1 cup chopped fresh spinach
  • ½ cup finely diced onion (sweet or yellow)
  • 2 cloves garlic, minced
  • ¼ cup whole wheat flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 1 tablespoon olive oil or avocado oil

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add diced onion and bell peppers, cooking for 4-5 minutes until softened and fragrant.
  3. Add minced garlic and spinach to the skillet, cooking for another 1-2 minutes until spinach wilts. Remove from heat and let cool slightly.
  4. In a small bowl, whisk together whole wheat flour, baking powder, salt, black pepper, and smoked paprika.
  5. In a larger bowl, beat the eggs until frothy. Stir in cottage cheese and shredded cheese until incorporated.
  6. Fold the sautéed veggies into the egg mixture gently. Then add the dry ingredients and fold carefully until just combined, avoiding overmixing.
  7. Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake for 18-22 minutes, checking at 18 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.

Notes

Sautéing the veggies before adding them to the batter prevents sogginess and enhances sweetness. Use room temperature eggs for better texture. Avoid overmixing the batter to keep muffins tender. If muffins brown too quickly, tent with foil for the last 5 minutes of baking. Muffins can be customized with different veggies, spices, or dairy-free alternatives.

Nutrition

Keywords: protein breakfast muffins, veggie muffins, meal prep breakfast, healthy breakfast, easy breakfast recipe, savory muffins

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