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Spinach & Roasted Red Pepper Egg Muffins

These savory egg muffins are my go-to make-ahead breakfast: fluffy, cheesy, and packed with spinach and roasted red pepper.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Egg Muffins
  • 1 tsp olive oil for greasing the pan
  • 8 large eggs
  • 1/2 cup cottage cheese small curd preferred
  • 1 cup fresh spinach chopped
  • 1/3 cup roasted red peppers diced, patted dry
  • 1/2 cup shredded cheddar cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
Optional Finish
  • 1 tbsp chives sliced
  • hot sauce to taste

Equipment

  • 12-cup muffin tin
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F. Grease a 12-cup muffin tin with olive oil (or use liners).
  2. In a mixing bowl, whisk the eggs until the yolks and whites are fully combined.
  3. Whisk in the cottage cheese, salt, pepper, and garlic powder.
  4. Stir in chopped spinach, roasted red peppers, and cheddar cheese.
  5. Divide the mixture evenly among the muffin cups (about 3/4 full).
  6. Bake for 16–18 minutes, until set in the center and lightly golden on top.
  7. Cool 5 minutes in the pan, then run a knife around the edges and lift out.
  8. Top with chives and hot sauce if you want, and serve warm.

Notes

Swaps: Use feta or pepper jack instead of cheddar. Add cooked crumbled turkey sausage (4 oz) for extra protein. Storage: Refrigerate up to 4 days. Freeze up to 2 months; thaw overnight and reheat 20–30 seconds in the microwave. Tip: Pat roasted peppers dry so the muffins stay fluffy, not watery.