High-Protein Broccoli Cheddar Egg Muffins

One of the best breakfast lessons I’ve learned in the past few months is that eggs and cottage cheese are a match made in heaven — and the very best way to pack protein into your morning meal.

Cottage cheese pancakes and omelets are great for mornings when I have a little extra time, but when I’m in a hurry to get out the door, there’s nothing better than a couple of egg muffins that I can eat on the go or at my desk. Made in advance, this portable breakfast is just as satisfying straight from the fridge as it is warm, and each one is packed with a double dose of cheese and vegetables for good measure.

The beauty of breakfast egg muffins is just how versatile they are. This version packs in a classic combo of broccoli and cheddar, but that’s just one of many different options. Nearly all types of vegetables, cheese, and meat are fair game — just be sure to keep the amounts constant, since the fillings are what give these muffins body and help them hold their shape.

Most vegetables can be shredded or finely chopped and added raw, such as onions, cauliflower, sweet potatoes, carrots, bell peppers, and asparagus. Vegetables with a high water content, however (think: tomatoes, mushrooms, greens, and zucchini) benefit from a quick sauté first. Skip frozen vegetables here since they hold a lot of excess water, which makes for soggy muffins.