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Served breakfast egg muffins on a plate with avocado and fruit

GLP-1 Recipes: 7 Proven Meals for Better Results Fast


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  • Author: amanda
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Description

These high-protein, low-fat egg & veggie muffins are the perfect GLP-1 friendly breakfast. Easy to prep, gentle on digestion, and packed with fiber-rich ingredients to support weight loss and fullness.


Ingredients

Scale
  • 6 large eggs
  • 1/2 cup low-fat cottage cheese
  • 1/2 cup chopped spinach (fresh or frozen)
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green onions
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • Black pepper to taste
  • Non-stick spray or olive oil for greasing

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or olive oil.
  2. In a large mixing bowl, whisk the eggs until fully blended.
  3. Add cottage cheese, chopped spinach, bell peppers, green onions, garlic powder, salt, and pepper. Mix well.
  4. Divide the mixture evenly into the muffin cups (about 3/4 full each).
  5. Bake for 20–25 minutes, or until the tops are set and slightly golden.
  6. Let cool for 5 minutes before removing from the tin.
  7. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individually for grab-and-go mornings.

Notes

You can swap spinach for kale, or add diced mushrooms or zucchini for variety.

Best served warm, but can be enjoyed cold as a protein-rich snack.

To make it dairy-free, replace cottage cheese with an unsweetened dairy-free yogurt.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 muffins
  • Calories: 130
  • Sugar: 1g
  • Sodium: 240mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0.5g
  • Protein: 12g
  • Cholesterol: 165mg