Quick, Easy, and Protein-Packed Egg and Cheese Muffins
Jump to RecipeBefore surgery, breakfast was often an afterthought—usually something carb-heavy that didn’t keep me full for long. Post-op, I quickly learned that planning is key, and these egg & cheese muffins have become my go-to. They’re high in protein, easy to make ahead, and perfect for those busy mornings when I just need to grab something and go. Plus, they’re delicious and super customizable!
Adjusting to life after bariatric surgery hasn’t always been easy. In the beginning, I had to completely rethink my relationship with food. Gone were the days of mindlessly eating whatever was convenient. Now, every meal had to count—especially when it came to protein. At first, it was overwhelming, but I quickly realized that simple, high-protein meals were the key to success. I wanted food that tasted good, made me feel good, and didn’t require hours in the kitchen.
As I’ve continued my journey, I’ve learned that fueling my body properly makes all the difference in how I feel throughout the day. I have more energy, I can move more easily, and best of all—I’m actually enjoying the process. This isn’t about restriction; it’s about making better choices that support my new lifestyle. And honestly? It’s been fun discovering meals that I genuinely love.
Try the delicious mini protein pancakes
Why These Ingredients Work
- Eggs: Packed with high-quality protein, vitamins, and minerals. They keep you full and help preserve muscle mass after surgery.
- Grated Cheese: Adds flavor and an extra protein boost.
- Cottage Cheese: A hidden protein gem that also makes these muffins moist and fluffy.
- Oat Fiber or Almond Flour: A low-carb way to add some texture without traditional flour.
- Baking Powder: Helps give these muffins a light, airy texture.
- Optional Add-ins: Chopped ham, turkey, or spinach for extra protein and nutrients.
The Egg and Cheese Muffins Recipe
Egg & Cheese Protein Muffins
Equipment
- bowl
- whisk
- 4 muffin cups
Ingredients
- 2 eggs
- 50 g grated cheese cheddar or mozzarella
- 50 g cottage cheese
- 1 tbsp oat fiber or almond flour
- ¼ tsp baking powder
- Optional: finely chopped ham turkey, or spinach
Instructions
- Preheat oven to 175°C and grease a muffin tin.
- Whisk eggs, then mix in cheese, cottage cheese, oat fiber, and baking powder.
- Pour mixture into muffin cups and bake for 12-15 minutes until set.
Notes
These egg & cheese muffins are a lifesaver for busy mornings and meal prep. They’re packed with protein, easy to customize, and perfect for a post-op stomach. Give them a try and let me know your favorite add-ins! Share your version in the comments or tag me on social media!
