40 minutes
Jumbo Egg Muffins
If your mornings look anything like mine (little kids, someone always needing a snack RIGHT NOW), these jumbo egg muffins are about to save you. One bowl, one muffin tin, and you've got a high-protein breakfast ready for the whole week.
They're packed with three cheeses, sweet potato, and spinach, so they keep you full until lunch. I almost didn't post these because they're so simple, but they're on repeat in our house and so so good.
Why You'll Love This
- •Meal prep made easy. Bake once on Sunday and breakfast is handled all week.
- •High protein. 20 grams per muffin. The eggs plus cottage cheese, cheddar, and feta mean these really hold you over.
- •Grab and go. Pop one in the microwave and eat it in the car, at your desk, or chasing a toddler.
Ingredients
Cottage cheese
This is the secret to soft, fluffy muffins and a big protein boost. Blend it with the eggs if you want a smoother texture. I honestly don't mind the little curds, so I skip it.
Sweet potato
Dice it small so it cooks through. A quick trip to the microwave softens it first, so it's tender (not crunchy) in every bite. Butternut squash works too.
Spinach
Sauté it for a couple of minutes first to cook off the water. Skip this step and you'll have soggy muffins. Kale or frozen spinach (thawed and squeezed dry) work as well.
Cheeses
Cheddar for melty, feta for salty and tangy, cottage cheese for creamy. Swap in mozzarella, pepper jack, or goat cheese if that's what you have.
Storage
Fridge: Let them cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in a single layer on a sheet pan, then move to a freezer bag for up to 3 months.
Reheat: Microwave from the fridge for 30 to 60 seconds. From frozen, microwave for 1 to 2 minutes, or thaw overnight in the fridge first.
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Meal Prep Cottage Cheese Potato Breakfast Bake
Jumbo Egg Muffins
15 min
PREP
25 min
COOK
40 min
TOTAL
12 muffins
SERVINGS
Ingredients
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Add the diced sweet potato to a microwave-safe bowl, cover, and microwave for 5 to 10 minutes until it starts to soften.
- 3
Sauté the spinach in a pan for a couple of minutes to cook off the water.
- 4
Crack the eggs into a large bowl and stir in the cottage cheese. Blend at this point if you prefer a smoother texture.
- 5
Add the salt, pepper, garlic seasoning, cheddar, feta, spinach, and sweet potato. Stir everything to combine.
- 6
Spray 2 jumbo muffin tins well with cooking spray and fill each cup all the way to the top.
- 7
Bake for 25 to 30 minutes, until the centers are set, the tops are puffed and lightly golden, and a knife in the middle comes out clean.
- 8
Let them cool in the tin for 5 minutes, then run a knife around the edges and pop them out.
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