Cottage Cheese Egg Muffins with Roasted Red Peppers and Kale

2 cottage cheese and egg muffins on a white plate, garnished with microgreens.

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Cottage Cheese Egg Muffins with Roasted Red Peppers and Kale

An easy make-ahead recipe that is full of protein and flavor. A great way to start your day and boost your brain. 2 muffins are the perfect amount. Serve with fresh fruit.

Prep Time10

Cook Time30

Course: Breakfast

Cuisine: American, Mediterranean

Keyword: Cottage Cheese, Egg whites, Kale

Servings: muffins

Calories: 110kcal

Equipment

1 12 cup muffin tin
1 electric mixer
1 large bowl
1 2 oz. ice cream scoop

Ingredients

10 each egg whites large eggs
1 cup cottage cheese
½ cup diced roasted red peppers patted dry if using canned
½ cup crushed kale chips
2 tbsp pesto
½ tsp black pepper

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Instructions

Preheat the oven to 350℉. Spray a 12-cup muffin tin with cooking spray, making sure the bottom and sides of each well are covered.
In a large bowl, whip the egg whites until they are frothy, about 1 minute on high speed.
Add the cottage cheese, pesto, and black pepper and whip for another minute, breaking up the cheese and thoroughly combining the ingredients.
Distribute the egg and cottage cheese mixture evenly between the wells to ensure even baking. A 2 oz. ice cream or cookie scoop works well for this.
Add approximately 2 tsp. each of the red peppers and the kale chips to each muffin and mix them into the egg and cheese mixture.
Place the muffin tin in the center of the preheated oven and bake for 30 minutes. The muffins will puff up and the center should give but bounce back when pressed. (They will deflate when cooling - this is normal!)

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