Easy Cottage Cheese Egg Muffins (high-protein toddler breakfast)
These easy cottage cheese egg muffins are a high-protein, veggie-packed breakfast perfect for toddlers and busy moms. Blended eggs and cottage cheese create a soft, fluffy texture, while bell pepper, spinach, and oat flour add color, nutrients, and stability. They’re freezer-friendly, customizable, and ready in under 25 minutes!
Equipment
- silicone muffin tin
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- ½ cup finely chopped bell pepper
- ½ cup finely chopped spinach
- ¼ cup oat flour
- ¼ cup shredded cheese optional
- ¼ teaspoon garlic powder or use 1-2 teaspoon Everything Bagel seasoning and reduce added salt
- ¼ teaspoon onion powder
- ¼ teaspoon salt omit for <12 months
- black pepper to taste
Instructions
- Add eggs and cottage cheese to a blender and blend until smooth and fluffy.
- Pour into a bowl and stir in bell pepper, spinach, oat flour, shredded cheese (if using), and seasonings.
- Divide the mixture evenly into 12 greased or lined muffin cups, filling about ¾ full.
- Bake at 350°F for 18-22 minutes, or until the centers are set. Let cool 10 minutes before removing.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
If you make this recipe, don’t forget to leave a review and TAG ME in your creations on social media @toddlerdietitiantiff! It means the world to me seeing how you and your littles enjoy my recipes!
Did You Enjoy This Recipe?Let me know how it was or tag me on Instagram @toddlerdietitiantiff