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Healthy Freezer Breakfast Casserole Muffins: Easy

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These healthy freezer-friendly breakfast casserole muffins are the perfect solution for chaotic mornings. Made with simple ingredients like eggs, cottage cheese, and your favorite mix-ins, they’re quick to prepare, delicious, and freeze beautifully for up to 3 months.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 1/2 cup milk (whole, almond, or oat)
  • 1/3 cup cottage cheese (small-curd, like Good Culture or Daisy)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1 cup cooked protein (breakfast sausage, bacon, ham, or crumbled tofu for vegetarian)
  • 1 cup chopped vegetables (bell peppers, spinach, onions, mushrooms, or zucchini, sautéed and blotted dry)
  • 2 tablespoons chopped fresh herbs (chives, parsley, or dill)
  • Non-stick cooking spray or butter for greasing the pan

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Generously grease a 12-cup standard muffin tin with non-stick cooking spray or butter.
  2. Prepare your mix-ins: If using raw vegetables like onions or bell peppers, sauté them in a small pan over medium heat for 3-4 minutes until softened. If using spinach, wilt it for about 1 minute. Let cool slightly. Blot vegetables on a paper towel to remove excess moisture.
  3. In a large mixing bowl, whisk together 8 eggs, 1/2 cup milk, 1/3 cup cottage cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder (if using) for about 30 seconds until smooth and slightly frothy.
  4. Stir in 1 cup shredded cheese, 1 cup cooked protein, 1 cup chopped vegetables, and 2 tablespoons fresh herbs until evenly distributed.
  5. Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full.
  6. Bake for 18-22 minutes, until the tops are set and lightly golden, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool in the pan for 5 minutes, then run a small knife around the edges and transfer muffins to a cooling rack to cool completely.

Notes

For best results, let muffins cool completely before freezing to prevent ice crystals. Reheat from frozen: microwave 45-60 seconds or toaster oven at 350°F for 8-10 minutes. Grease the pan generously to prevent sticking. Blot vegetables dry to avoid soggy muffins. Cottage cheese is the secret ingredient for extra moisture and protein.

Nutrition

Keywords: breakfast casserole muffins, freezer breakfast, egg muffins, healthy breakfast, meal prep breakfast, easy breakfast recipe

Find it online: https://spoonluma.com/healthy-freezer-breakfast-casserole-muffins-easy/