Healthy Egg and Veggie Muffins
Ingredients
- 1 cup cottage cheese
- 8 large eggs
- ¼ to ½ cup crumbled feta cheese (see note)
- ¼ teaspoon salt (see note)
- Pinch of black pepper
- ½ cup chopped spinach, more or less
- ½ cup chopped bell pepper, more or less
- ½ cup chopped ham or other cooked meat of choice, optional
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a silicone muffin pan or liberally grease a metal, nonstick muffin tin with cooking spray. Set aside.
- In a blender, combine the cottage cheese, eggs, cheese, salt and pepper. Process until well combined.
- Sprinkle about 2 to 3 tablespoons of chopped veggies and meat in the bottom of each muffin cup.
- Pour the egg mixture over the veggies, filling the cups about 3/4 cup full (they can be filled all the way to the top, if desired - the egg batter puffs but doesn't overflow like cake batter).
- Bake for 25 to 30 minutes until no longer jiggly in the center (add time as needed). Let cool for 5 to 10 minutes in the pan. The puffed egg muffins will fall and settle as they cool.
- Serve warm, room temperature or chilled. These egg muffins freeze great to thaw or reheat as needed.
Notes
Salt: Feta is a fairly salty cheese, so I only add 1/4 teaspoon salt to the egg mixture if using feta cheese. However, if you are using a different kind of cheese that has less of a salty punch, you might want to increase the salt a bit.
Easily Customizable: The vegetables, meat, and cheese are SUPER customizable. They can be easily made meatless. The vegetables can be varied depending on your taste preferences or what you have on hand. Other ideas for veggies: mushrooms, broccoli, carrots.
Muffin Tin: UPDATE I now make this recipe in silicone muffin tins, because the cleanup is so much easier than using regular metal muffin tins. If using regular metal muffin tins, I recommend the USA brand.