High Protein Egg Muffins

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These quick and easy High Protein Egg Muffins are made with sausage, spinach, cheddar, and cottage cheese, packing each one with up to 10g of protein! Just one or two will keep you full and satisfied, even on your busiest mornings.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: high protein egg muffins

Servings:

Author: Erin Alvarez

Ingredients

1 tbsp olive oil
6 oz. breakfast sausage fresh or frozen, chopped
2 cups spinach chopped
½ cup cottage cheese
2 tbsp milk
12 eggs
Salt and pepper
1 cup shredded cheddar cheese divided
¼ cup chives chopped

Instructions

Preheat oven to 400°F and line a muffin tin with silicone muffin liners; set aside.
Heat olive oil in a medium skillet, then add the sausage and sauté until browned. During the last minute, add the spinach and stir for about 1 minute until wilted; remove from heat.
Add the cottage cheese and milk to a small blender and blend until smooth.
Add the eggs to a large bowl, then pour in the blended cottage cheese, along with the salt and pepper, ¾ cup of the shredded cheddar cheese and chopped chives. Whisk everything together until combined.
Divide the sausage-spinach mixture amongst the muffin liners, then use a ¼ cup measuring cup to divide the egg mixture amongst the muffin cups. After that, divide the remaining egg mixture amongst each cup, filling them up to the very top. Sprinkle each cup with the remaining shredded cheese.
Bake for 20-25 minutes, then remove from the oven and wait a few minutes before transferring them to a wire rack. Enjoy!

Notes

the first time I tested these without cottage cheese, and the cottage cheese not only adds more protein, but it makes the texture light and fluffy
if you’re short on time, you don’t have to blend the cottage cheese
fill each muffin cup up to the very top!
each egg muffin has about 10 grams of protein!

*Calories are per serving and are an estimation

Nutrition