HEALTHY EGG AND VEGGIE MUFFINS

High in protein, these healthy egg and veggie muffins are so yummy and easy to customize to your veggie taste buds. They also freeze great for a make-ahead breakfast, snack or quick lunch!

INGREDIENTS

Persimmon

- cottage cheese - eggs - salt - black pepper - feta cheese - spinach - bell pepper - ham or other cooked meat

Radish
Artichoke
Carrot

INSTRUCTIONS

STEP 1

In a blender, combine the cottage cheese, eggs, salt, and pepper. Process until well combined and fairly smooth.

INSTRUCTIONS

STEP 2

Add the feta cheese and pulse a few times until the cheese is in small pieces.

STEP 3

Sprinkle the chopped veggies and meat, if using, in the bottom of each muffin cup.

STEP 4

Pour in about 1/4 to 1/3 cup egg mixture on top of the veggies and meat. Add less at first to make sure each muffin cup gets some and then evenly distribute any remaining egg batter.

STEP 5

Bake for 20-25 minutes until no longer jiggly in the center. The egg muffins may puff quite a bit while baking; that’s normal. They’ll settle as they cool.

SWIPE UP  TO GET THIS DELICIOUS RECIPE!

SWIPE UP  TO GET THIS DELICIOUS RECIPE!

SWIPE UP  TO GET THIS DELICIOUS RECIPE!