Fluffy Cottage Cheese Egg Muffins

3. Stir in the Mix-Ins

Pour the smooth egg batter into a mixing bowl. Add the ½ cup of chopped spinach and half of your shredded cheese. Stir gently with a spatula to distribute them evenly. 🥣🍃

4. Pour into the Tin

Divide the mixture evenly among your prepared muffin cups, filling each one about ¾ of the way full to give them room to puff up beautifully as they bake. 🙌

5. Top with a Cheese Crown

Scatter the remaining shredded cheese evenly over the top of each muffin cup. Top with a tiny pinch of cracked black pepper or finely chopped chives for a stunning bakery-style presentation! 🧀✨

6. Bake to Golden Perfection

Pop the tin into the oven and bake for 20–25 minutes. You’ll watch them rise like mini soufflés! They are done when the centers are set and the tops are a gorgeous, bubbly golden brown color. ⏲️🔥

7. Cool & Serve

Remove from the oven and let them rest in the pan for 5 minutes (they will deflate slightly as they cool, which is completely normal). Pop them out of the liners and serve hot! 🍽️🎉😋

✨ Chef’s Recipe Notes:

• The Ultimate Meal Prep: These muffins are an absolute dream for busy schedules! Let them cool completely, then store them in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 2 months. Just microwave one or two for 30 seconds on busy mornings for an instant, hot, healthy breakfast! ❄️⏳
• Get Creative with Fillings: Think of this recipe as a blank canvas. Feel free to swap or add cooked bacon bits, diced ham, chopped bell peppers, or a spoonful of feta cheese to keep your breakfast routine fun and exciting! 🥓🫑