High-Protein Pesto Egg Muffins
These simple breakfast muffins only need three ingredients to make, keeping prep time at an all time low, but still offering big flavor. Feel free to add in some of your favorite cheese, a creamy goat cheese would be delish. One serving (2 muffins) has 17g of protein! This recipe is featured in my “How to Make Perfect Egg Muffins” newsletter from April 2026.
egg muffin pro tips:
Don’t overblend: Once the egg mixture is blended smooth, don’t continue blending. You want to limit the amount of air bubbles in the mixture.
Strain the mixture: After you’ve blended, strain the eggs through a fine-mesh sieve into a separate vessel. This optional extra step helps remove any air bubbles that resulted from blending.
Invest in a good muffin pan: I won’t lie to you— a reliable nonstick muffin pan can be life- changing. I personally love my nonstick ceramic muffin pan, which can cost more, but you won’t need to buy liners and your egg muffins won’t get stuck in the pan (no waste!). If you don’t have one, greased silicone muffin liners work, but avoid basic parchment liners— they tend to warp and leave you with funky- shaped muffins once they cool down.
Fill to the top and don’t overbake: Make sure you’re filling each muffin well to the top, until they are just about full, so the cook time is appropriate. This prevents overbaking; overcooked egg muffins can get spongy or rubbery. You know they are done when you shake the muffin tin and the centers of each muffin jiggle.
Try a water bath: This one little step makes a huge difference! Before you preheat the oven, fill a baking dish halfway with water and place it on the bottom rack to heat up while you preheat. The water bath will steam the muffins and create the fluffiest eggs.
Don’t heat the oven too high: 325°F is the max temperature I’d suggest for egg muffins. You want the eggs to cook slowly, so if your oven tends to run hot, cut back to 300°F. The muffins will rise as they bake and then deflate back down slightly, which is normal!
High protein pesto egg muffins
6
servings10
minutes30
minutesThese simple breakfast muffins only need three ingredients to make, keeping prep time at an all time low, but still offering big flavor. Feel free to add in some of your favorite cheese, a creamy goat cheese would be delish. One serving (2 muffins) has 17g of protein! This recipe is featured in my “How to Make Perfect Egg Muffins” newsletter from April 2026.
Keep the screen of your device on
Ingredients
oil for the pan as needed
10 large eggs
1 1/2 cups 4% milk-fat small-curd cottage cheese
2/3 cup pesto of choice
Directions
- Preheat oven to 325ºF. Lightly oil a 12-muffin pan. If you do not have a non-stick muffin tin, you can also use silicone muffin liners.
- In a blender, combine the eggs, cottage cheese, and pesto and blend on high until smooth, about 30 seconds. Fill each muffin cup to the top with the egg muffin mixture.
- Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pan completely, about 15 minutes. The muffins will deflate slightly as they cool.
- Once cooled, use a small spatula to remove the muffins from the pan.
Notes
- Store it: Refrigerate in a sealed container for up to 3 days or freeze for up to 3 months.
- Reheat it: To reheat from the refrigerator, microwave until warm, 45 to 60 seconds. Alternatively, bake or air- fry at 325°F for 4 to 6 minutes. To reheat from the freezer, microwave in 30-second increments until warm. For better results, defrost for at least 8 hours in the refrigerator first.
- Serving size: This recipe yields 12 egg muffins total and one serving is 2 muffins.
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Leave a comment with a star rating below if you love it.
I made these last night and they are awesome! I used 5 eggs and 5 egg whites along with the pesto and cottage cheese. I reheated in the airfryer this morning. There were tasty, light and delicious. Super easy to make too!
I did it like this too! Super yummy!
Holy schnickes, these are amazing! I’ve been kinda under the weather the last few days (bad back, bleah) but these were easy enough to do that even droopy me did it. Threw in some Boursin and some goat cheese that needed using up, dropped in chopped red pepper and scallions. YUM!! Looking forward to tomorrow morning and trying them with some salsa because why not? Thanks!
I am wondering if I can use a lower fat content cottage cheese. Thanks. Have loved all of your other egg muffin recipes
I made them with low fat 1.5% cottage cheese and recipe worked perfectly.
i meal prepped these for this week and they were so good! i’m pregnant and i need to eat A LOT of eggs, and these were a great way to break up some of that scrambled egg monotony. unfortunately these were so good that i had to share with my husband, ill be making a double batch next time so they last the whole week!
Link to red pepper & goat cheese egg bites goes to a spatchcocked chicken recipe instead
I tried them, and they’ve all collapsed on the middle. I’m very sad. Not a baker though. So, not sure what I did wrong.
Easy to make – very soft and fluffy!
I made these the other day. Had been practicing with egg/cottage cheese combos BUT the pesto addition is genius. I have stomach problems eating fast cooked eggs and no problem with baked ones (slower cooking changes the chemical makeup) and I LOVE these and will continue to eat them, both for the protein and for the wonderful flavor! I added a few roasted red pepper strips to the blender as well.
These. Are. Amazing!! We loved them so much – so fluffy and deliciously pesto flavored. Our 3-year-old liked them too!
Because I missed the stars on my first comment!! These are so delicious and easy to make.
These were great! The addition of the pesto is spot on.
These were absolutely delicious. Per your recommendation I used the water bath and it made them like sous vide which I think contributed to the silky texture. Thank you so much for a delicious recipe.
Hi! Just wondering, do you know the protein/calorie/fat for each serving?
do you plop the muffin tray into the water bath or just on a rack above the water bath? 🙂
Wow wow wow! This was my first time making egg muffins. I’m doing meal prep for my mom as she recovers from surgery and of course I had to try at least one for quality control 😉 I added shredded summer squash to the bottom of the cups (used a paper towel to squeeze out extra moisture beforehand). Absolutely delicious with a perfect texture. Thanks for your recipe, these are a god-send for meal prep in a challenging time <3