Preheat your oven to 350°F (175°C) so it reaches the correct temperature before baking. Lightly grease a 12-cup muffin tin using cooking spray, butter, or a small amount of olive oil. This step helps prevent the egg muffins from sticking to the pan and makes them much easier to remove once they are cooked.

Crack the four eggs into a large mixing bowl. Using a whisk or fork, beat the eggs thoroughly until the yolks and whites are completely combined. Continue whisking for about 30 seconds until the mixture becomes slightly frothy, which will help create lighter and fluffier muffins.

Add ½ cup of cottage cheese to the bowl with the whisked eggs. Stir the mixture gently with a spoon or spatula until the cottage cheese is evenly distributed throughout the eggs. The cottage cheese will melt slightly during baking and help keep the muffins soft, creamy, and moist.

Add ¼ cup of grated cheddar cheese and ½ cup of chopped fresh spinach to the bowl. Mix everything together carefully so the spinach and cheese are spread evenly throughout the egg mixture. This ensures each muffin will contain a balanced amount of vegetables and cheese.

Season the mixture with a pinch of salt and freshly ground black pepper. Stir once more so the seasoning blends evenly into the eggs. If you enjoy extra flavor, you can also add a small pinch of garlic powder or onion powder at this stage.

Carefully pour or spoon the egg mixture into the prepared muffin tin. Fill each muffin cup about three-quarters full, leaving a little space at the top so the eggs have room to expand as they bake.

Place the muffin tin in the preheated oven and bake the egg muffins for 18–22 minutes. During baking, the eggs will puff slightly and the tops will turn lightly golden. The muffins are done when the centers are set and no longer jiggly.

Remove the muffin tin from the oven and place it on a cooling rack or heat-safe surface. Allow the egg muffins to cool for about 5 minutes, which helps them firm up slightly and makes them easier to remove from the pan.

Once slightly cooled, carefully loosen the edges of each muffin using a spoon or small spatula. Gently lift the egg muffins out of the muffin tin and place them on a plate or serving tray.

Serve the egg muffins warm, or allow them to cool completely before storing them in the refrigerator for meal prep. They pair perfectly with avocado, fresh fruit, or whole-grain toast for a balanced high-protein breakfast.