These Cottage Cheese Egg Muffins are a high-protein breakfast option that can be prepped ahead of time and eaten on the run! They’re a fun change from traditional egg cups!
INGREDIENT :
1 cup diced vegetables (peppers, mushrooms, green onions, etc.)
1/2 cup cooked chicken, bacon, chicken sausage or beans
1 c kale, finely chopped
6 eggs
3/4 cup cottage cheese
1/2 c cheese, optional
Optional seasonings- salt, pepper, paprika, cayenne pepper, Montreal Chicken Seasoning, etc.
RECIPE DIRECTION :
Combine eggs, cottage cheese and cheese in a large bowl. Blend the eggs and cottage cheese first if you want to.
Stir in meat/beans and veggies and season as desired.
Spoon into a well-greased muffin tin. I fill my tins pretty full and usually make about 9 muffins.
Bake at 375 degrees for 25- 30 minutes or until eggs are set.
