High protein egg muffins
Use silicone or liners to prevent sticking
To prevent sticking and make cleanup easier, use silicone moulds or paper liners when making this recipe. Silicone moulds are particularly effective as they’re naturally non-stick, allowing the high protein egg muffins to pop out smoothly without leaving residue behind. Paper liners also work well, providing a convenient way to remove each muffin intact. These options ensure that each one comes out smoothly, with a clean surface – perfect for serving at breakfast, brunch or any time in between.
Whisking techniques for fluffy high protein egg muffins
Start by whisking the eggs vigorously until they’re light and slightly frothy, which introduces air into the mixture for a softer texture. Make sure the cottage cheese is fully incorporated, breaking down any lumps for a smoother consistency. Whisking thoroughly but not overmixing is key; too much can make the muffins tough. After creating this airy base, gently mix in your other ingredients to maintain the delicate structure.
Perfect your bake for a luscious texture
Aim for a 20-25-minute bake to give your egg muffins a tender, moist interior. Watch for when the tops firm up as this indicates they're just right. Baking for a shorter time results in softer muffins, while leaving them in for the full 25 minutes will make them firmer. Keep in mind, baking your muffins for too long can cause them to stick to the tin, so adjust the time to get the texture you prefer and ensure an easy removal.
Questions about high protein egg muffins
Our recipe is not only protein packed, they’re also quick and easy to make. Here, you’ll find common questions about this delicious and flexible breakfast choice. Learn how to store, perfect, and master muffin-making for the best results.
Nutritional values
Nutritional value, per
452 Kcal
| Fibre | 2.1 gram fibers |
| Protein | 20.1 % |
| Carbohydrates | 0.8 % |
| Fat | 41.5 gram |
Ingredients
|
Bacon, in small cubes
|
125 g |
|---|---|
|
Baby spinach leaves, rinsed
|
100 g |
|
Eggs
|
8 |
|
Cottage cheese
|
4 tbsp |
|
Coarse salt (to taste)
|
½ tsp |
|
Freshly ground pepper (to taste)
|
pinches |
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Prepare your mixture ahead for easy mornings
To save time, try making your high-protein egg muffin mixture the night before. Whisk eggs, cottage cheese, a pinch of salt and pepper together. Put the mixture in a sealed container in the fridge overnight. Sauté the spinach and refrigerate separately to maintain the texture. In the morning, heat your oven and whisk the egg mixture to a fluffy and airy consistency. Fold in the spinach, pour into greased muffin tins, add the bacon on top, and bake.
Keep in mind that the colder batter may require a slightly longer baking time, so watch for doneness and add a few extra minutes if needed. This prep method allows for a quick, easy breakfast without compromising on flavour or texture.
Tips for extra crispy bacon
For extra crispy bacon, place a single layer of bacon cubes in the pan, making sure the pieces don’t overlap. Then, over medium heat, let the bacon cook slowly so the fat renders out evenly. Stir occasionally, cooking for about 8-12 minutes until they are browned and crisp. For an even crispier finish, bake the diced bacon in a fan oven at 200 °C on a lined baking tray for 15-20 minutes. Drain on kitchen paper to remove excess grease, resulting in perfectly crisp bacon.
Master the art of sautéing
Start by heating the same pan you used for the bacon. Aim for a medium-high heat until the bacon fat starts to shimmer. Once the pan is hot, add the rinsed spinach in a single, uncrowded layer to avoid trapping moisture and preventing browning. Spinach cooks very quickly; within a minute or two, the leaves should wilt and release any excess moisture. Remove from the heat as soon as the leaves are wilted to prevent overcooking. Lightly pat the cooked spinach with a paper towel to remove any remaining liquid before adding it to your egg mixture.
Nuanced tips for perfection
The key to perfect high protein egg muffins lies in the small details that can significantly affect the end result. First, cook the bacon until it’s crispy before adding it to the batter; this adds a satisfying crunch and prevents the muffins from becoming greasy. When adding cottage cheese, make sure it’s evenly mixed into the eggs to create a creamy texture throughout. Season the mixture carefully – too much salt can overpower the flavours, especially with bacon already providing saltiness. Finally, allow the muffins to cool slightly before removing them from the tin to keep their shape intact. These small details bring the flavours and textures together, elevating each bite.
