Cottage Cheese Egg Muffins
35 minMakes 9 muffins
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 |
| 240 ml cottage cheese | |||||
| 55 g Cheddar cheese, grated | |||||
| 150 g chopped vegetables (mushrooms, tomatoes, bell pepper) | |||||
| 1/2 teaspoon salt | |||||
| 1/2 teaspoon black pepper | |||||
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