Breakfast
Healthy
35
mins
Egg & Spinach Breakfast Muffins
High-protein, low-carb egg muffins made with spinach, cottage cheese, and red onion. These easy, oven-baked breakfast bites are perfect for meal prep and grab-and-go mornings.
Serving Size
1 muffin
Calories
120
kcals
Protein
10
g
Carbs
2
g
Fats
8
g
Fibre
2
g
Ingredients
- 6–8 eggs (depending on size)
- ½ cup cottage cheese
- 1 cup spinach, roughly chopped
- ½ red onion, finely diced
- ¼ cup shredded cheese
- Salt and pepper, to taste
Supplies
- Muffin tray
- Mixing bowl
Tools
- Oven
- Whisk
Instructions
- Preheat your oven to 180°C (fan-forced).
- In a mixing bowl, whisk together the eggs and cottage cheese. Season with salt and pepper.
- Lightly grease or line a muffin tray.
- Evenly distribute the spinach and red onion into each muffin cup.
- Pour the egg mixture over the veggies, filling each cup about ¾ full.
- Sprinkle shredded cheese over the top of each muffin.
- Bake for 25 minutes, or until golden and set in the centre.
- Let cool slightly before removing from the tray.
- Hot tip: These store well in the fridge for grab-and-go breakfasts, or freeze them and reheat in the microwave as needed.