Ingredients

• 6 eggs
• 1/4 cup egg whites
• 1/2 cup 2% cottage cheese
• 1 cup chopped vegetables
• 2 tbsp green onions, chopped
• 2 tbsp red pepper, minced
• 1/4 cup sliced mushrooms
• 1/4 cup chopped onions
• 1/4 cup arugula
• 1/4 cup pea shoots
• Salt and pepper to taste
• 1 tbsp olive oil

Directions

1. Preheat oven to 350°F.
2. Heat olive oil in a pan. Sauté mushrooms, red pepper, and onions for about 4 minutes until softened.
3. Add arugula and pea shoots and cook until wilted. Add green onions and sauté for another minute.
4. In a bowl, beat eggs and egg whites. Add cottage cheese and mix well.
5. Stir in cooked vegetables and combine.
6. Pour mixture evenly into muffin tins lined with silicone cups.
7. Bake for 22 minutes or until lightly browned and set.

Flavor Variations

Red Pepper, Feta, and Spinach

Add 1/3 cup chopped red bell pepper, 1/3 cup spinach, and 1/3 cup crumbled feta. Mix and bake as directed.

Ham, Cheddar, and Chives

Add 1/3 cup of cooked, diced ham and 1/3 cup of shredded sharp cheddar. Garnish with chopped chives after baking.

Broccoli and Cheddar

Add 1/3 cup of cooked, chopped broccoli and 1/3 cup of shredded cheddar. Mix and bake as directed.

Thrive Tips

• Great for meal prep, store in the fridge up to 4 days.
• Reheat in the microwave for 20–30 seconds.
• Use silicone liners for easy removal and cleanup.
• Mix and match vegetables based on what you have on hand.

Frequently Asked Questions

How long do egg muffins last?

Egg muffins can be stored in the refrigerator for up to 4 days in an airtight container.

Can you freeze egg muffins?

Yes. Let them cool completely, then freeze in a sealed container for up to 2 months.

How do you reheat egg muffins?

Microwave for 20–30 seconds or until heated through.

Can I customize the ingredients?

Absolutely. Swap vegetables, cheeses, or proteins based on your preferences.