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In recent years, the breakfast scene has witnessed a significant shift towards high-protein options that not only fuel your morning but also support overall health and wellness. As more people seek to incorporate nutritious foods into their daily routines, high-protein breakfasts have emerged as a favorite for busy individuals who refuse to compromise on health. Enter Spinach-Powered High-Protein Egg Muffins—a delightful blend of flavors and nutrients that encapsulates the essence of a healthy breakfast while being incredibly convenient.

High-Protein Egg Muffins with Spinach

Start your mornings with Spinach-Powered High-Protein Egg Muffins, the ultimate nutritious breakfast solution! Packed with protein from eggs and cottage cheese, plus the goodness of spinach and fresh veggies, these muffins are perfect for busy lifestyles. They're easy to make, customizable, and can be prepped in advance for a quick grab-and-go option. Enjoy a healthy, balanced meal that keeps you energized all morning while savoring delightful flavors. Try this recipe today!
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Ingredients
  

6 large eggs

1 cup fresh spinach, finely chopped

1/2 cup low-fat cottage cheese

1/2 cup shredded mozzarella cheese

1/2 cup diced bell peppers (any color)

1/4 cup diced red onion

1/4 cup fresh parsley, chopped (optional)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly ground pepper to taste

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is crucial for ensuring the muffins bake evenly and achieve the right texture.

    Prepare the Muffin Tin: Lightly grease a 12-cup muffin tin with cooking spray or a thin layer of olive oil to prevent the muffins from sticking once baked.

      Mix the Egg Base: In a large mixing bowl, whisk together the eggs and cottage cheese until the mixture is smooth and slightly fluffy. Add in the garlic powder, onion powder, and a pinch of salt and pepper, then mix thoroughly to combine.

        Incorporate the Vegetables: Carefully fold in the chopped spinach, mozzarella cheese, diced bell peppers, red onion, and chopped parsley (if using). Ensure that the vegetables are evenly distributed throughout the egg mixture for maximum flavor in each bite.

          Pour the Mixture: Using a ladle or a measuring cup, pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about 3/4 of the way full. This will allow the muffins to rise without overflowing.

            Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when they are puffed up and a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of baking to prevent overcooking.

              Cool and Release: Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. To loosen them, gently run a knife around the edges of each muffin before carefully lifting them out.

                Enjoy Your Muffins: These muffins are delicious served warm or allow them to cool completely before storing in an airtight container for later. They make a fantastic grab-and-go breakfast option and can be reheated as needed!

                  Prep Time: 10 minutes | Total Time: 35 minutes | Yields: 12 muffins

                    - Serving Suggestions: For a fun twist, serve with a dollop of salsa or hot sauce on the side. Enjoy them with fresh fruit for a well-rounded meal!