Breakfast
Baked Cottage Cheese Egg Muffins
Eggs and cottage cheese with whatever vegetables you have. Make a batch and breakfast is ready for days. Silicone baking cups make cleanup easy.
40 minMakes 8 muffins
- 9g
- Protein
- 95
- Calories
- 2g
- Carbs
- 5g
- Fat
per muffin
- High protein
- Meal prep
Ingredients
Add-in ideas
Method
- 1
Heat the oven
Preheat the oven to 375°F.
- 2
Cook the add-ins
Sauté any vegetables over medium-high for 5–7 minutes, until soft, adding spinach in the last minute. Let them cool. Cook any meat you're adding.
- 3
Mix
Whisk the eggs with the shredded cheese (if using), herbs and spices. Stir in the vegetables, meat and cottage cheese.
- 4
Fill
Spray a muffin pan or use silicone baking cups, and fill each cup about ⅔ full.
- 5
Bake
Bake about 30 minutes, until the eggs are set.
From Dan. Silicone baking cups make cleanup easy and help them bake evenly.
Storage. Eat them warm, or keep them in the fridge up to 3 days.
Macros per muffin, calculated from USDA FoodData Central and product labels. Salt and spices aren't counted. Eggs and cottage cheese only. Add-ins not counted.