Go Back
High-Protein Egg Muffins Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Cottage Cheese Egg Muffins: A Pressure Cooker Breakfast Treat

These savory egg muffins are packed with protein and veggies, made easy with cottage cheese and an optional pressure cooker method for fast, fluffy bites of breakfast comfort.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 160 kcal

Equipment

  • 1 Mixing bowl large

Ingredients
  

Main ingredients

  • 1 cup Diced vegetables such as peppers, mushrooms, or green onions
  • ½ cup Cooked chicken or bacon or chicken sausage or beans choose one
  • 1 cup Kale finely chopped
  • 6 Eggs
  • ¾ cup Cottage cheese
  • ½ cup Shredded cheese optional
  • Salt, pepper, and seasonings to taste (e.g., paprika, cayenne, or Montreal Seasoning)

Instructions
 

Instructions

  • Preheat oven to 375°F and prepare muffin tin with grease or liners.
  • Whisk the eggs and cottage cheese in a large bowl until smooth and fluffy.
  • Add diced veggies, cooked protein or beans, kale, and optional cheese. Stir to combine evenly.
  • Season the mixture with salt, pepper, and preferred spices.
  • Divide mixture evenly into muffin cups.
  • Bake for 25–30 minutes until golden and puffed.
  • Let cool slightly before serving. Enjoy warm or store for later.

Notes

Make ahead and store in fridge or freezer for quick meals. Great for breakfast, snacks, or on-the-go fuel.