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