Cottage Cheese French Onion Egg Muffins
These Cottage Cheese French Onion Egg Muffins are high-protein, meal-prep friendly, and have the same creamy texture as Starbucks egg bites – but healthier.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Oven
Ingredients
Scale
10 eggs
1 cup cottage cheese
1 teaspoon fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 cup swiss cheese (our grocery store has a swiss gruyere blend that we love)
1 cup mushrooms, diced
cooking spray
Instructions
- Preheat the oven to 320º. Lightly spray silicone muffin trays with cooking oil. You’ll also need a rimmed baking sheet and boiling water, because we’re doing a water bath!
- Add eggs, cottage cheese, thyme, salt, and pepper to a blender. Blend until completely smooth.
- Place the silicone muffin tray onto your baking sheet before filling them – this will save you a headache when you try to transfer to the oven.
- Equally distribute cheese and mushrooms between the muffin cups.
- Gently pour the egg mixture into the muffin cups until almost full. Place the baking sheet into the oven and carefully pour hot water into the baking sheet (not the egg muffin themselves!).
- Bake 25 minutes and remove from the oven. Cool 5 minutes and enjoy!
