Mini cottage cheese-and-egg muffins
12
Easy
8 minutes
30 minutes
A quick, easy, protein-packed treat that’s perfect as a lunchbox staple for kids. These mini cottage cheese-and-egg muffins are incredibly versatile; they’re soft, flavourful, and packed with nutrients to keep everyone energised throughout the day. They’re also perfect as a grab-and-go breakfast snack for busy mornings. Cottage cheese adds creaminess and a boost of protein, while the eggs make them light and fluffy. Plus, you can customise them to suit your taste. Add shredded veggies such as spinach or carrots, toss in some diced ham, bacon, or sprinkle with cheese for extra flavour. They’re also great for making in batches and freezing for up to three months. Thaw overnight in the fridge and pop into the oven or air-fryer in the morning for a few minutes.
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Ingredients
Method
- 8 free-range eggs
- ¼ cup cream or milk
- ½ cup spring onion, chopped
- 2 cups baby spinach, chopped
- ¼ cup red pepper, diced
- ½ cup cottage cheese
- ½ cup Cheddar cheese, grated
- 1 t baking powder
- 3 T flour
Method
Ingredients
1. Preheat the oven to 180°C. Grease a muffin pan with nonstick cooking spray or butter and set aside.
2. In a large bowl, beat the eggs until smooth then add the cream, spring onion, spinach, red pepper, cottage cheese and Cheddar. Mix until well combined.
3. Sift the baking powder and flour into the egg mixture and mix until the flour is no longer visible.
4. Divide the mixture between the muffin cups and bake for 30–35 minutes. Remove from the oven and cool for about 15 minutes before removing from the pan.
Lunch box add-ons:
- Ayrshire Paw Patrol™ Full Cream Yoghurt 6 x 100 g
- Mini Cucumbers 350 g
- Apricot, Guava, Apple and Mango Fruit Chunks 5 x 40 g
- Justice League Still Natural Spring Water 350 ml
Find more lunchbox recipes here.
Food Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Hair & Makeup: Lyndal Fitzgerald
Videographer: Romy Wilson
Photographer: Jan Ras
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