Easy Broccoli Cottage Cheese Egg Muffins (Low Carb & High Protein)
These Easy Broccoli Cottage Cheese Egg Muffins are the ultimate high-protein, low-carb breakfast solution. Packed with savory ham, cheddar, parmesan, and tender broccoli, the secret addition of cottage cheese makes them incredibly fluffy and satisfying. Perfect for keto diets and meal prep!
Equipment
- 12 slot muffin tray
- Medium Skillet
- Large mixing bowl
Ingredients
Base Ingredients
- 1 tbs olive oil
- 3 scallions chopped
- 1 head broccoli medium, cut into florets, no stems
- 8 eggs lightly beaten
- 1 cup cottage cheese 210 g
- 0.33 cup milk 78.86 ml
- 4 slices ham diced
- 0.5 cup shredded cheese 56 g
- 0.25 cup parmesan cheese 25 g, grated
- to taste salt and pepper
Instructions
- Preheat and Prep: Preheat oven to 350℉ (175℃). Generously spray a 12-slot muffin tray with olive oil or butter.
- Sauté Veggies: Heat 1 tbs olive oil in a medium skillet over medium heat. Add chopped scallions and stir for 1 minute. Add broccoli florets and sauté for 4-5 minutes. Season with salt and pepper.
- Whisk Wet Ingredients: In a large bowl, lightly beat the 8 eggs. Whisk in the cottage cheese and milk until combined.
- Combine: Add the sautéed broccoli mixture, diced ham, shredded cheese, and grated parmesan to the egg bowl. Add salt and pepper. Mix until incorporated.
- Bake: Fill each muffin slot until almost full. Place the tray on a rimmed baking sheet (to catch spills) and bake for 23-25 minutes, or until golden brown around the edges.
Notes
Store these in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.