Cottage Cheese Egg Muffins

Makes 9 muffins

35 min

Savory baked egg cups with cottage cheese, cheddar, and vegetables; protein-rich and portion-controlled.

prepPreheat oven to 350°F / 175°C
prepSpray a muffin tin with cooking spray or line with muffin liners
6 large eggs	Whisk eggs until well beaten	Add cheeses, mix until combined	Divide vegetables among muffin cups, pour egg mixture 3/4 full	Bake 350°F / 175°C, 20–25 min until set	Cool in tin, then transfer to wire rack
1 cup / 240 ml cottage cheese
1/2 cup / 55 g Cheddar cheese, grated
1 cup / 150 g chopped vegetables (mushrooms, tomatoes, bell pepper)
1/2 teaspoon salt
1/2 teaspoon black pepper

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