Spinach, Cottage Cheese & Feta Egg Muffins

Fluffy egg muffins packed with spinach, creamy cottage cheese, salty feta, and a little mozzarella. They’re protein-rich, cheesy, and easy to make for breakfast, meal prep, or a quick snack.

Ingredients

• 8 large eggs
• 1 cup cottage cheese
• 1 cup fresh spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 1/3 cup shredded mozzarella
• 1/4 cup finely diced onion
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon olive oil or cooking spray

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin pan.
2. In a large bowl, whisk the eggs until smooth.
3. Add the cottage cheese, spinach, feta, mozzarella, onion, garlic, oregano, salt, and black pepper. Stir until well combined.
4. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
5. Bake for 20–25 minutes, or until the egg muffins are puffed and the centers are set.
6. Let them cool for a few minutes before removing them from the pan.
7. Serve warm or allow them to cool completely for meal prep.

Related Questions & Answers

Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it.

Can I make these without mozzarella?
Yes. You can leave it out or replace it with cheddar, Parmesan, or another cheese you enjoy.

How do I keep the muffins fluffy?
Whisk the eggs well and avoid overbaking. They will also puff slightly while baking and settle as they cool.

Can I prepare them ahead of time?
Yes. Store cooled muffins in an airtight container in the refrigerator for up to 4 days.

Can I freeze egg muffins?
Yes. Freeze them individually, then transfer them to a freezer-safe bag or container. Thaw in the refrigerator and reheat before serving.