Make-Ahead Protein-Packed Breakfast Muffin Cups

Ingredients

• 12 large eggs
• 1/2 cup cottage cheese
• 1 cup baby spinach, chopped
• 1/2 cup cherry tomatoes, diced
• 1/2 cup bell pepper, finely diced
• 1/4 cup red onion, minced
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup cooked turkey sausage, crumbled (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried herbs (oregano or thyme)
• Salt and black pepper to taste
• Cooking spray or olive oil

Instructions

1. 1

   Prep your muffin tin

   Preheat oven to 375°F and spray a 12-cup muffin tin with cooking spray. This prevents sticking—trust me, you don't want to deal with stuck egg cups on a Monday morning.

2. 2

   Mix the base

   In a large bowl, whisk eggs thoroughly. Add cottage cheese, garlic powder, herbs, salt, and pepper. The cottage cheese adds extra protein and makes these incredibly fluffy.

3. 3

   Add the good stuff

   Fold in chopped spinach, diced tomatoes, bell pepper, and red onion. If you're using turkey sausage, add it now. Don't overmix—just combine everything evenly.

   

4. 4

   Fill and top

   Divide mixture evenly among muffin cups, filling each about 3/4 full. Sprinkle shredded cheddar on top of each cup. The cheese creates a nice golden top when baked.

5. 5

   Bake to perfection

   Bake for 20-25 minutes until centers are set and tops are lightly golden. They should spring back when lightly touched. Let cool in the pan for 5 minutes before removing.

Substitution Ideas

Storage Tips

Store cooled muffin cups in the refrigerator for up to 5 days in an airtight container. Reheat individual cups in the microwave for 30-45 seconds. You can also freeze them for up to 3 months—just thaw overnight and reheat. Pro tip: wrap frozen ones in a damp paper towel before microwaving to prevent them from drying out.