High Protein Egg Egg Muffins

EatingLifeUp

High Protein Egg Egg Muffins

I needed some ready made meals that are simple and high in protein so I have been working with ChatGPT to meal prep meals that are in my calories and macros range.  This recipe I am sharing worked out great and made 6 breakfasts!

Spinach, a bowl full of cracked eggs, cheddar cheese and a tub of cottage cheese

Ingredients (12 muffins):

  • 12 eggs
  • 1 ½ cups cottage cheese
  • 1 cup chopped spinach
  • ½ cup shredded cheddar
  • Spices: salt, pepper

Macros (2 muffins): ~225 kcal | 23g protein | 3g carbs | 13g fat
Make 6 servings. Freeze & reheat.

Instructions: 

  1. In a large bowl, whisk 12 eggs and stir in 1 ½ cups cottage cheese.
  2. Add chopped spinach and fold in the shredded cheddar.  Mix well.
  3. Pour mixture evenly into a greased muffin tin (12 muffins).  I used olive oil on a paper towel to lightly grease the cups.
  4. Bake for 20-25 mins at 375 degrees F. until set and golden (Took me 25 mins, tested with toothpick)
  5. Cool completely, then store in fridge or freezer. 

Tip: Recommend cutting in half before freezing and freezing them on parchment paper to avoid sticking and to keep your air fryer clean.  I move them from freezer to fridge the day before and then reheat 2 muffins at 280 degrees in the air fryer for 10 mins. Cutting them in half before freezing helps them reheat more thoroughly.

Bonus:  If you added extra spinach or your muffin tins are a bit smaller you have enough mix left over to make a quick omelet after!

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