Weight Watchers Fluffy Cottage Cheese Egg Muffins

Here’s a Weight Watchers-friendly recipe for Fluffy Cottage Cheese Egg Muffins—high in protein, low in points, and perfect for meal prep!

🧁 Fluffy Cottage Cheese Egg Muffins (WW Friendly)

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
WW Points (per muffin): 1–2 points (depending on ingredients/plan)

🌟 Ingredients:

• 6 large eggs

• 1 cup low-fat or fat-free cottage cheese

• ½ cup shredded low-fat cheddar or mozzarella cheese

• ½ cup diced bell peppers (any color)

• ¼ cup chopped green onions or red onions

• 1 cup fresh spinach, chopped

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper to taste

• Optional: diced turkey bacon, lean ham, or cooked turkey sausage (adjust points)

🍳 Instructions:

1. Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin with nonstick cooking spray or use silicone liners.

2. In a large bowl, whisk together eggs and cottage cheese until well combined and slightly fluffy.

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3. Add remaining ingredients (cheese, veggies, seasonings, and any optional proteins). Stir until evenly mixed.

4. Pour the mixture evenly into the muffin cups, filling each about ¾ full.

5. Bake for 22–25 minutes, or until the tops are golden and set. A toothpick inserted should come out clean.

6. Cool slightly, then remove from the muffin tin. Store in the fridge for up to 5 days or freeze for up to 2 months.

🔄 Tips:

• Reheat in the microwave for 30–45 seconds.

• Use egg whites or egg substitute to lower points further.

• Mix in different veggies like zucchini, mushrooms, or tomatoes.

Would you like a printable version or WW barcode for tracking?

Weight Watchers Fluffy Cottage Cheese Egg Muffins

Here's a Weight Watchers-friendly recipe for Fluffy Cottage Cheese Egg Muffins—high in protein, low in points, and perfect for meal prep!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

  

• 6 large eggs
• 1 cup low-fat or fat-free cottage cheese
• ½ cup shredded low-fat cheddar or mozzarella cheese
• ½ cup diced bell peppers any color
• ¼ cup chopped green onions or red onions
• 1 cup fresh spinach chopped
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• Optional: diced turkey bacon lean ham, or cooked turkey sausage (adjust points)

Method

 

1. Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin with nonstick cooking spray or use silicone liners.
2. In a large bowl, whisk together eggs and cottage cheese until well combined and slightly fluffy.
3. Add remaining ingredients (cheese, veggies, seasonings, and any optional proteins). Stir until evenly mixed.
4. Pour mixture evenly into the muffin cups, filling each about ¾ full.
5. Bake for 22–25 minutes, or until the tops are golden and set. A toothpick inserted should come out clean.
6. Cool slightly, then remove from the muffin tin. Store in the fridge for up to 5 days or freeze for up to 2 months.