Easy Broccoli + Cottage Cheese Egg Muffins (Low Carb)
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 cottage cheese
- 1/3 cup milk
- 4 slices ham, diced
- 1/2 cup shredded cheese
- 1/4 cup 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.
Nutrition
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