Cheesy Egg Muffins (Print Version)
# Ingredients:
→ Core Ingredients
01 -
½ cup shredded cheese
02 -
1 cup cottage cheese (suggested fat content: 0% to 2%)
03 -
8 large eggs
→ Flavorings
04 -
¼ teaspoon onion powder
05 -
¼ teaspoon garlic powder
06 -
¼ teaspoon black pepper
07 -
¼ teaspoon salt
→ Extra Add-ins (use up to 1 cup total)
08 -
Diced bell peppers
09 -
Cooked sausage
10 -
Diced ham
11 -
Chopped fresh spinach
12 -
Broccoli florets
# Instructions:
01 -
Turn your oven on to 350°F. Lightly coat a silicone muffin pan with some non-stick spray or oil so nothing sticks.
02 -
Toss the eggs, cottage cheese, and all the spices into a strong blender. Blend until the mixture is silky smooth.
03 -
Scoop about ¼ cup of the egg blend into each muffin space.
04 -
Layer shredded cheese and your favorite add-ins on top of the mixture in each cup. Use a spoon’s back end to give them a gentle mix. Sprinkle extra cheese on top if you're feeling cheesy.
05 -
Pop the tray into the oven for 18-22 minutes. Take them out once they’ve firmed up and aren’t wobbly. Let them cool a bit before you gently lift them out of the pan.
# Notes:
01 -
If you prefer egg whites, swap the whole eggs for 1.5 cups of whites (that’s about 12 of them). Keep in mind this version might come out a little softer and not as puffy.