Description
Light, protein-packed muffins made from cottage cheese and eggs, perfect for busy mornings.
Ingredients
- 1 cup cottage cheese
- 6 large eggs
- Salt and pepper to taste
- 1 cup fresh spinach, chopped (optional)
- 1/2 cup shredded cheese (optional)
- Chopped vegetables like bell peppers, onions, or zucchini (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs, cottage cheese, salt, and pepper until the mixture is uniform.
- Fold in any optional ingredients until distributed evenly.
- Grease a muffin tin generously and pour the mixture into each cup, filling them about 3/4 full.
- Bake for 20–25 minutes or until set and lightly golden.
- Let cool for 5 minutes before gently removing from the tin. Serve warm.
Notes
For a smooth texture, blend cottage cheese and eggs briefly. Use silicone muffin cups for easy removal. Don’t overfill to prevent overflow.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American