The WW Fluffy Cottage Cheese Egg Muffins are comforting and tasty. They contain 8.5 grams of protein and 125 calories per serving. Takes 35 minutes to prepare this dish. We made this recipe with eggs, cottage cheese, cheddar cheese, spinach, bacon, salt, cooking spray, and black pepper. You may pair these muffins with whole-wheat toast, Greek yogurt sauce, roasted asparagus, light avocado toast, fresh fruit, light hot sauce, or cottage cheese egg muffins. Store these WW Fluffy Cottage Cheese Egg Muffins for four days in the refrigerator.
STATS:
- Total time: 35 minutes
- Course: Breakfast
- Serving size: 1 egg muffin
- Cooking time: 25 minutes
- Serving: 12 egg muffins
- Calories: 125 kcal
- Diet: Weight Watchers
- Preparation time: 10 minutes
- Cuisine: American
EQUIPMENT:
- 12-cup muffin tin
- Large mixing bowl
- Whisk
- Measuring spoons
- Cutting board
- Knife
- Spoon
- Cooling rack
- Measuring cups
INGREDIENTS:
- Half cup diced bell peppers
- 1/4 cup chopped spinach
- 8 large eggs
- Half cup cottage cheese
- Half cup shredded cheddar cheese
- Olive oil cooking spray
- Quarter cup chopped cooked bacon
- 1/2 tsp salt
- 1/4 tsp black pepper
INGREDIENT NOTES:
EGGS:
- They give structure and puff up the muffins when we bake them. Eggs include protein and make the muffins filling. You may use liquid egg whites as per your preference.
COTTAGE CHEESE:
- It makes the muffins’ texture fluffy. This cheese gives moisture and protein to keep the muffins soft. You may use plain Greek yogurt as another choice.
SHREDDED CHEDDAR CHEESE:
- This cheese gives a creamy and cheesy taste to the muffins. It makes the slightly golden top when the muffins bake. You may use reduced-fat cheddar as a lighter option.
BELL PEPPERS:
- They give color and sweetness to the dish. Bell peppers add a light texture and freshness to make the muffins delicious. You may use diced tomatoes or zucchini as an alternative.
COOKED BACON:
- It gives a smoky and savory taste to the muffins. This bacon gives flavor without making the dish heavy. Include turkey bacon as per your preference.
INSTRUCTIONS:
- First, warm the oven to 375°F and use olive oil to coat the muffin tin.
- Whisk salt, cottage cheese, black pepper, and eggs in the large bowl.
- Gently fold shredded cheddar, bell peppers, spinach, and bacon with a spoon.
- Include the mixture in the muffin tin about 3/4 full and bake it for 25 minutes.
- Lastly, take the muffins from the oven and cool them for a few minutes, then serve warm.
SERVING SUGGESTIONS:
BREAKFAST:
- Fresh Fruit Salad
- Berry Bowl
- Sliced Strawberries
- Fresh Orange Slices
BRUNCH:
- Avocado Tomato Salad
- Cucumber Salad
- Fresh Garden Salad
- Roasted Asparagus
TOAST & GRAINS:
- Whole-Wheat Toast
- Whole-Grain English Muffin
- Light Avocado Toast
- Whole-Wheat Breakfast Wrap
DIPS & SAUCES:
- Greek Yogurt Sauce
- Fresh Salsa
- Tomato Salsa
MEAL:
- Cottage Cheese Egg Muffins
- Fresh Fruit
- Whole-Wheat Toast
- Greek Yogurt
TIPS:
- Avoid baking the muffins too much so they stay soft and fluffy.
- Drain the vegetables properly to remove extra moisture and avoid watery muffins.
- Include reduced-fat cheese to keep the calories and points low.
- Grease the muffin tin lightly so the egg does not stick, and removal becomes easy.
STORAGE INFORMATION:
FRIDGE:
- Keep the cooled muffins in the container for four days.
FREEZER:
- Freeze the muffins in the box for two months.
FAQs:
Can I exclude bacon from this recipe?
- Yes, you may skip it or use turkey sausage as a substitute.
What makes the muffins watery?
- The extra moisture in the vegetables makes the dish watery, so drain them properly, then add them.
Can I make these muffins earlier?
- Yes, you may bake the muffins in advance and refrigerate for later use.
Does this recipe contain gluten?
- No, this recipe is naturally gluten-free because no ingredient contains gluten.
Can I add extra vegetables as well?
- Yes, you may add mushrooms, spinach, or onions in the recipe as per your choice.
NUTRITIONAL INFORMATION:
Calories: 125 kcal
Net carbs: 1.3 g
Iron: 0.9 mg
Total carbs: 1.8 g
Vitamin A: 550 IU
Fiber: 0.5 g
Calcium: 82 mg
Protein: 8.5 g
Sodium: 260 mg
Potassium: 115 mg
Weight Watchers Points: 3 Points