Cottage Cheese Egg Muffins

Course: Breakfast

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Prep Time: 15

Cook Time: 22

Total Time: 37

Servings: muffins

Calories: 96kcal

My spinach and feta egg muffins with blended cottage cheese are freezer-friendly and ready in about 35 minutes. Meal prep breakfast, sorted.

Preheat oven to 350°F. Generously grease all 12 cups of a standard muffin tin with cooking spray, making sure to coat the rims — egg muffins creep up the sides and will stick if you miss a spot. Liners are not recommended; the eggs stick to paper and silicone liners cause uneven browning.
Blend the cottage cheese in a blender or food processor until completely smooth, about 30 seconds. It should look like thick cream — no visible curds. Set aside.
Heat a medium skillet over medium heat with no oil. Add the baby spinach and cook, stirring, until fully wilted, about 2 minutes.
Transfer to a clean kitchen towel or several layers of paper towels and squeeze firmly until no more liquid comes out. You should end up with a small, tight ball of spinach — about ¼ cup. Roughly chop and set aside.

This is the #1 failure point — wet spinach means watery, unset muffins.

In a large bowl, whisk together the eggs until the yolks and whites are fully combined. Add the blended cottage cheese and whisk again until smooth and uniform — no streaks.
Add the garlic, oregano, salt, and pepper and stir to combine. Fold in the squeezed spinach and crumbled feta. The feta will distribute unevenly and that's fine — you want pockets of it in the finished muffins.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about ¾ full. Give the pan a gentle tap on the counter to settle the mixture. You should have just enough to fill all 12 cups.
Bake at 350°F for 20–22 minutes, until the tops are set and no longer jiggly in the center, and the edges are just beginning to pull away from the sides of the tin. Do not overbake — they will continue to set as they cool and overbaked egg muffins turn rubbery.
Let cool in the tin for 5 minutes before running a thin spatula or butter knife around each cup to release. They will deflate slightly as they cool — this is normal.

Grease generously and skip paper liners. Paper sticks badly to egg muffins. Cooking spray on every surface including the rims, or use a silicone muffin tin.
They will deflate as they cool. Normal — doesn't affect texture or flavor.
Taste your feta before salting. Some brands are significantly saltier than others. The ½ teaspoon in this recipe assumes a moderately salty feta.
Storage: Refrigerate up to 5 days, freeze individually wrapped up to 3 months. Reheat from fridge 45–60 sec microwave; from frozen 60–90 sec, flip halfway. Don't oven-reheat — they'll dry out.