Egg & Cottage Cheese Muffins with leftover veg
These egg and cottage cheese muffins are a simple, nourishing way to pack protein and vegetables into your day.
Eggs provide high-quality protein and essential nutrients, such as choline, which supports brain health. Cottage cheese is rich in casein protein, promoting steady energy release, and contains calcium for bone strength.
Adding leftover vegetables, such as sweet potatoes, carrots, kale, or courgettes, boosts fibre, antioxidants, and phytonutrients that support gut health and immunity.
Fresh herbs like basil, parsley, or chives not only enhance flavour but also add anti-inflammatory and digestive benefits. Perfect for a quick breakfast, lunch, or snack, these muffins can be made ahead and enjoyed throughout the week.
INGREDIENTS
6 eggs
¾ cup cottage cheese
1 cup roasted sweet potato, cut into 1 cm chunks
4 roasted carrots, cut into 1 cm pieces
¼ cup fresh dill, chopped
¼ cup fresh basil, chopped
¼ cup fresh chives, chopped
Sea salt and freshly ground black pepper, to taste
METHOD
Preheat the oven to 190°C (375°F) and lightly grease or line a muffin tray.
In a large bowl, whisk the eggs until smooth. Stir in the cottage cheese.
Season with sea salt and black pepper.
Fold in the roasted sweet potato and carrots, followed by the fresh herbs.
Divide the mixture evenly between the muffin cups.
Bake for 20 minutes, or until the muffins are set and lightly golden on top.
Allow to cool slightly before removing from the tray.
Serve warm or cold with a fresh mixed salad and some kimchi!
💡 These muffins keep well in the fridge for up to 3 days – perfect for meal prep!
