Egg Muffins for Meal Prep

These egg muffins are a quick, healthy, and gluten-free breakfast option perfect for busy mornings. Prepare a batch on Sunday for easy grab-and-go meals throughout the week.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 18

Cooling Time 5

Total Time 33

Servings: 12 muffins

Course: Breakfast

Ingredients Equipment Method Notes

Ingredients

For the Egg Muffins

10 large eggs
½ cup cottage cheese
½ tsp salt
¼ tsp black pepper freshly cracked
1½ cups chopped or shredded add-ins e.g., vegetables, cheese, cooked meat

Equipment

Oven
12-cup muffin tin
Blender
Knife
Wire rack

Method

Preheat your oven to 375ºF (190ºC). Finely chop or shred your chosen add-in ingredients. Add 2 tablespoons of add-ins to each well of a non-stick 12-cup muffin tin. If your non-stick pan is older, you may want to grease the wells with butter or oil.
Add the eggs, cottage cheese, salt, and pepper to a large blender. Blend for about 30 seconds, or until the mixture is smooth.
Pour the egg mixture into the wells of the muffin tin, dividing it evenly. The mixture should fill the wells almost to the top.
Bake the egg muffins in the preheated oven for 18 minutes. They are done when the centers no longer look wet and the edges are barely golden. Avoid overcooking to prevent a spongy texture. They will puff up during baking and deflate as they cool, which is normal.
Allow the muffins to cool in the muffin tin just enough to handle. Gently loosen them with a knife and remove them from the tin. Let the egg muffins finish cooling on a wire rack. Enjoy warm or refrigerate for later.

Notes

These egg muffins are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy cold.

Tried this recipe?