Name: Veggie Egg Muffins with Cottage Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tbsp extra-virgin olive oil; 1 cup finely chopped fresh broccoli; ½ cup finely diced red bell pepper; ½ cup finely diced sweet onion; 1 cup roughly chopped baby spinach; 12 large eggs; ¾ cup small-curd cottage cheese, 2% or 4% milkfat; 3 tbsp ground flaxseed; ¾ tsp fine sea salt; ½ tsp garlic powder; ¼ tsp black pepper; ½ cup shredded sharp cheddar cheese; pinch red pepper flakes, optional; Extra-virgin olive oil spray, for the muffin pan

September 11, 2026 | Serves 6 | Prep 15 min | Total 35 min

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These Veggie Egg Muffins with Cottage Cheese are packed with colorful vegetables, protein, and fiber for an easy make-ahead breakfast. Cottage cheese keeps them tender while adding extra protein, and ground flaxseed gives the fiber a little boost. Make a batch and keep them in the fridge for busy mornings when you need something you can grab, reheat, and go.

Veggie egg muffins with colorful vegetables piled on a platter with whole-grain toast

I’m always looking for breakfasts that make weekday mornings a little easier. I can make a batch ahead, keep them in the fridge, and grab a couple for myself on extra busy mornings. Bonus, I can pop two in the microwave for my son before school, too.

It’s probably no surprise that egg muffins will give you plenty of protein. But I also wanted to bring a little extra fiber into the mix, so I added plenty of vegetables and a few tablespoons of ground flaxseed. Cottage cheese boosts the protein even more, while the flax gives you some extra fiber along with healthy fats. You don’t taste the flax, and the cottage cheese helps keep the muffins tender and satisfying.

Two muffins make a serving, and when I want to bump up the fiber even more, I add a slice of high-fiber whole-grain toast and/or some fresh berries on the side. Easy breakfast, plenty of protein and fiber, and one less thing to think about in the morning.

Why It's on My Midlife Table

Eggs and cottage cheese give these a solid protein base, while the broccoli, spinach, red pepper, and ground flaxseed bring some fiber to the table, too. The vegetables add plenty of color and nutrients, while a little sharp cheddar adds flavor and healthy fat. It’s a simple combination of ingredients that makes it easier to get more protein, fiber, and healthy fat into breakfast.

Nourishment Snapshot

Here's what this recipe brings to the table.

Protein: 19g per 2 muffins (29g for 3 muffins)
Fiber: 2g per 2 muffins (3g for 3 muffins)
Total Sugar: 3 g
Added Sugar: 0 g
Healthy Fats: Extra-virgin olive oil, ground flaxseed, eggs

Eggs, broccoli, spinach, red pepper, onion, cottage cheese, cheddar and ground flaxseed for veggie egg muffins

A Few Things You'll Need

A dozen large eggs
Small-curd cottage cheese (2% or 4% milkfat)
Sharp cheddar cheese
Ground flaxseed
Fresh broccoli
Red bell pepper
Baby spinach
Sweet onion
Extra-virgin olive oil spray
Nonstick 12-cup muffin pan

Finely chopped broccoli, red bell pepper and sweet onion ready for veggie egg muffins

Finely chopped broccoli, red bell pepper and sweet onion sautéing in a skillet

Fresh spinach being added to sautéed broccoli, red pepper and onion in a skillet

Eggs, cottage cheese and ground flaxseed whisked together in a mixing bowl

Sautéed vegetables and cheddar being stirred into the egg and cottage cheese mixture

Veggie egg muffin mixture divided among a muffin pan before baking

Cook's Notes & Substitutions

Don't skip cooking the vegetables. Sautéing the broccoli, red pepper, onion, and spinach first softens them and cooks off some of their moisture before they go into the egg mixture.
Use small-curd cottage cheese. It incorporates easily with a whisk, so there's no need to pull out a blender. If you prefer an especially smooth egg mixture, you can briefly blend the eggs and cottage cheese with a blender or immersion blender.
Don't overfill the muffin cups. Start with a scant ⅓ cup of mixture in each, then distribute any remaining mixture among cups that have room. Aim for about ¾ full. If you have more than will comfortably fit, bake the extra in a lightly greased ramekin.
For easy release: A nonstick muffin pan sprayed well with EVOO spray worked best in my testing. Let the muffins rest for about 5 minutes after baking, then gently run a small silicone spatula around the edges before lifting them out.
Have a silicone muffin pan? That would work great for these veggie egg muffins and make them especially easy to remove. Place the pan on a sheet pan before filling for easier transfer to and from the oven, and begin checking for doneness at 18 minutes since baking times can vary.
Best ways to store them. Let the egg muffins cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat one or two in the microwave until warmed through. To freeze, let them cool completely, freeze in a single layer until firm, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator or reheat straight from frozen, allowing a little extra time.