Cottage Cheese Egg Muffins
If you’re looking for a quick, protein-packed breakfast that actually keeps you full and tastes amazing, these Cottage Cheese Egg Muffins might just become your new favorite.
Ingredients
- 6 large eggs
- 4 oz (120g) bacon
- 7 oz (200g) cottage cheese
- 1/2 cup (50g) Feta cheese , crumbled
- pinch of nutmeg
- 1/4 cup (60g) cream
- 2 green onions
- 1/4 tsp (1g) salt
- 1/4 tsp (1g) freshly ground black pepper
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or use silicone muffin cups for easy release and cleanup.
- Fry bacon over medium-high heat until crisp.
- Transfer to a paper towel-lined plate and let cool slightly.
- In a medium bowl whisk the eggs with salt and pepper and nutmeg.
- Add the cream.
- Add cottage cheese.
- Add the feta cheese.
- Add the green onions to the egg mixture.
- Add the chopped bacon, and stir to combine.
- Divide the egg mixture evenly into the silicone cups.
- Fill each about three-quarters full.
- Bake in the preheated oven for 25–30 minutes, or until the tops are golden brown and the muffins have puffed up and set in the center.
- Let the egg muffins cool slightly in the pan before removing. Serve warm or at room temperature.
Video
Nutrition
Serving: 1 egg muffinCalories: 200kcalCarbohydrates: 4.4gProtein: 19gFat: 11.7gSaturated Fat: 4.6gCholesterol: 207mgSodium: 640mgPotassium: 232mgFiber: 0.7gSugar: 1.3gCalcium: 103mgIron: 1mg