Description
A quick and fluffy breakfast option made with eggs and cottage cheese, perfect for meal prep and busy mornings.
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese (full fat or low fat)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/4 teaspoon salt
- Black pepper to taste
- Optional add ins: cooked bacon bits, diced ham, chopped spinach, sautéed mushrooms, roasted peppers, green onions
- Nonstick spray or butter for the pan
- A muffin tin (or silicone muffin cups)
- A blender (or food processor)
Instructions
- Preheat your oven to 350°F.
- Spray your muffin tin really well or use silicone liners if your pan is sticky.
- Add eggs, cottage cheese, salt, and pepper to a blender and blend for 20 to 30 seconds until smooth.
- Stir in shredded cheese and any add-ins you want.
- Pour the mixture into muffin cups, filling about three-quarters full.
- Bake for 18 to 22 minutes, until puffed and set in the middle.
- Cool for a few minutes, then gently lift them out.
Notes
If using spinach, squeeze out extra water to prevent a watery texture. Use cooked add-ins only.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 320mg