Protein-Packed, Easy Egg Muffins


Easy Baked Egg Muffins with Veggies and Feta


I love making egg muffins because they take so little time and effort to prepare and they're a great #mealprep item so you can - as I say - make once, eat a bunch! Plus, they can easily be made from items that have a longer shelf life, which is ideal for right now (because, #quarantine). You can always sub out fresh veggies for frozen - and any other type of vegetable depending on what you have available. The eggs plus cottage cheese add egg-stra protein (see what I did there?!) so each muffin packs in 6 grams of protein - which means each 2-muffin serving offers 12 grams of protein! Also, one simple swap makes these lactose-free and suitable for those following a low FODMAP diet - and these muffins are naturally gluten free for those who need it. If you need to freeze these, they freeze well - but we often store them in our fridge in a container because they don't last too long in our house before we eat them all up! I hope you love these muffins as much as we do!