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These broccoli egg muffins are high protein with the use of cottage cheese!
These broccoli egg muffins are the ultimate easy-to-make breakfast or meal prep solution. They are designed for those on the go. Whipped up with just a few simple ingredients like eggs, cottage cheese, diced ham, and chopped broccoli. They come together quickly and bake to fluffy perfection.
The base flavor is richly savory, thanks to a blend of grated Parmesan and shredded cheddar cheese. This cheese combination melts beautifully, creating a delicious crust and a tender interior. One of the best features of this recipe is its customizability.
Say goodbye to skipping breakfast! These savory egg muffins are specifically designed to be perfect for an on-the-go, low carb breakfast. Simply grab two from the fridge, reheat them in the microwave for a minute, or even enjoy them cold.
Their compact, muffin-tin form makes them mess-free and portable. Ensuring you get a complete, high protein meal even on your busiest mornings. They are so satisfying and filling that they will keep you energized until lunch.
If you like this recipe, you will also love my Easy Broccoli + Cheddar Egg Biscuits or my Crispy Broccoli Parmesan Chips.
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Easy Broccoli + Cottage Cheese Egg Muffins (Low Carb)
Ingredients
- 1 tbs olive oil
- 3 scallions,, chopped
- 1 medium head broccoli,, cut into florets, no stems
- 8 eggs,, lightly beaten
- 1 cup (210 g) cottage cheese
- 1/3 cup (78.86 ml) milk
- 4 slices ham,, diced
- 1/2 cup (56 g) shredded cheese
- 1/4 cup (25 g) grated parmesan
- salt + pepper,, to taste
Instructions
- Preheat oven to 350℉. Spray the 12 slot muffin tray with olive oil or butter.
- Heat the olive oil in a large skillet over medium heat. Add in the scallions and stir for 1 minute. Then add in broccoli and sauté for 4-5 minutes. Season with salt and pepper to taste.
- In a large bowl, add in the eggs and beat them. Whisk in the cottage cheese and milk. Next, add in the sautéd broccoli, ham, parmesan, shredded cheese, salt, pepper and mix together until incorporated. Fill each muffin slot until almost full. Place the muffin tray into a separate rimmed baking sheet and bake for 23-25 minutes or golden around the edges.
Notes
- Store leftovers in an airtight container in the fridge.
- Instead of ham you can use bacon.
- Instead of cottage cheese you can use ricotta cheese.
- The reason I place the muffin tray into another rimmed sheet is because my muffins over-flowed a little onto the bottom of my oven.
Hi, is the 137 calories recorded for just one muffin?
Yes nutritional info is for 1 muffin!
Last time I made these they got hopelessly stuck in the muffin tin, even after spraying each cup with oil (washing it was truly a nightmare). Do you find that using a silicon muffin tin is the key??
HI Talia, you should not being having this problem! Silicone muffin trays will prevent this too. I will link the muffin liners and muffin trays i use that have never had problems.
https://amzn.to/49C7ELp
https://amzn.to/4oQu53M
Can I omit the milk? Maybe sub a little more cottage cheese?
HI Crissa, I havent tried it but it should be okay with a bit more CC
Just wondering if these muffins can be made ahead and frozen? Perfect for busy mornings!
Hi Betty, yes they can! Enjoy the recipe – they are so delicious!