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Fluffy Veggie Egg Muffins Recipe

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3.8 from 13 reviews

These Fluffy Veggie Egg Muffins are a delicious and healthy breakfast option packed with vegetables, creamy cottage cheese, and cheddar. Baked gently with steam for a soft, custardy texture, these egg muffins are perfect for meal prep and can be easily reheated for busy mornings.

  • Total Time: 37 minutes
  • Yield: 6 servings

Ingredients

Egg Mixture

  • 8 large eggs
  • ⅔ cup cottage cheese, full fat or low fat (fat free is too watery)
  • 1 cup (113 g) grated cheddar cheese, divided
  • 2 tablespoons cornstarch or arrowroot powder
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, beaten
  • ¼ teaspoon ground black pepper

Vegetables

  • ½ medium red bell pepper, finely diced (about ¾ cup)
  • 2 green onions, finely chopped
  • 1 cup (28 g) finely chopped baby spinach, loosely packed (about 1 ounce)

    • Other

    • Oil spray or oil for greasing muffin cups

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 325°F (163°C). Prepare 12 baking cups by generously spraying or brushing them with oil or lining them with silicone liners. Note that silicone muffin tins alone may not bake properly, so use silicone liners in a metal muffin tin.
  2. Blend egg mixture: In a blender, combine the eggs, cottage cheese, ½ cup of the grated cheddar cheese, cornstarch, salt, garlic powder, black pepper, and oregano. Blend until smooth, about 30 seconds. Set the mixture aside.
  3. Add vegetables to muffin cups: Evenly distribute the diced red bell pepper, chopped spinach, and green onions among the prepared muffin cups.
  4. Pour egg mixture and top with cheese: Pour the blended egg mixture into each muffin cup, filling them nearly to the top. Sprinkle the remaining ½ cup grated cheddar cheese evenly on top of the egg muffins.
  5. Create steam in oven: Bring a pot of water to a boil on your stovetop. Place a large metal or ceramic casserole dish on the lower oven rack and carefully fill it halfway with the boiling water. This steam bath helps the egg muffins cook gently and develop a soft, custardy texture.
  6. Bake the egg muffins: Place the muffin tin on the middle oven rack and bake for 22 to 25 minutes, until the egg bites are set and the tops turn lightly golden brown.
  7. Cool: Let the egg muffins cool in the pan for about 15 minutes before removing them. They will deflate slightly as they cool.
  8. Storage and reheating: Once completely cool, transfer the egg muffins to an airtight container and refrigerate for up to 5 days. To reheat, warm in a 350°F oven for 5 to 10 minutes or use an air fryer at 300°F for about 5 minutes. Microwaving for about 30 seconds is an option but may alter the texture.

Notes

  • Use full fat or low fat cottage cheese as fat free can make the mixture too watery.
  • Silicone muffin tins alone may not bake the egg muffins properly; use silicone liners in a metal tin.
  • The steam created by adding boiling water in the oven is key to achieving a soft, custardy texture.
  • Allow muffins to cool before removing to prevent breakage.
  • Reheat gently to maintain texture; air fryer or oven reheating preferred over microwave.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://avascooking.com/fluffy-veggie-egg-muffins-recipe/