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
- blender or immersion blender
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- ½ cup finely chopped bell pepper
- ½ cup finely chopped spinach
- ¼ cup oat flour all-purpose flour works too
- 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, cottage cheese, and oat flour to a blender and blend very well until smooth and fluffy (this is key!).
- Pour into a bowl and stir in bell pepper, spinach, 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 (15-18 min for mini), or until the centers are set. If you want them extra "fluffy" soufflé then, bake at 300°F in a silicone muffin pan with a water/steam bath (or a muffin pan on on rack, then a baking sheet of water in the rack right below it) for 28-35 minutes (15-20 min for minis). Pull them when the centers are just set with a slight jiggle. Let cool 5-10 minutes before removing.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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