High-Protein Spinach and Cheese Egg Muffins Recipe Easy

HIGH PROTEIN SPINACH AND CHEESE EGG MUFFINS centered hero view, clean and uncluttered

Joe Rooney

High-Protein Spinach and Cheese Egg Muffins Recipe Easy

These High-Protein Spinach and Cheese Egg Muffins are a delicious and nutritious option perfect for a gluten-free, low-carb diet. Packed with protein from cottage cheese and eggs, plus fresh spinach and cheddar cheese, they make a great make-ahead breakfast or snack.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 12 servings

Calories: 130

Ingredients Method Notes

Ingredients

10 large eggs
1 1⁄2 cups 4% milkfat cottage cheese
1⁄2 teaspoon garlic powder
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon kosher salt
1 cup baby spinach, finely chopped
1 cup shredded cheddar cheese

Method

Set your oven to heat at 325°F and lightly oil a 12-cup muffin tray or prepare silicone liners.
Combine eggs, cottage cheese, garlic powder, black pepper, and salt in a blender; process until completely blended and smooth, about 30 to 45 seconds.
Distribute the chopped spinach and shredded cheddar evenly across the muffin cups.
Pour the egg mixture into each cup, filling nearly to the brim.
Place the tray in the oven and bake for approximately 24 to 26 minutes until the tops are lightly browned and a toothpick inserted in the center comes out clean.
Allow the muffins to cool fully in the tin, noting they will shrink slightly as they cool.
After cooling, gently loosen and lift each egg muffin from the tin using a small silicone spatula.

Notes

Store the muffins in a sealed container in the fridge for up to 4 days. To reheat, warm them in an air fryer at 325°F for about 5 minutes. For more tender results, try placing a baking dish filled halfway with water on the oven's bottom rack before baking to create steam. If you encounter sticking, silicone muffin molds can be a reliable alternative. Avoid baking at temperatures higher than 325°F to ensure slow, even cooking and prevent over-rising.