These Baked Cottage Cheese Eggs muffins are a delicious, healthy, make-ahead recipe that you can enjoy for breakfast, lunch, or anytime you want to power up on protein.
Course Breakfast, lunch, Snack
Cuisine American
Keyword breakfast, eggs, to-go
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 12egg muffins
Calories 122kcal
Ingredients
2cupsdiced vegetablesI used zucchini, peppers, mushrooms, cherry tomatoes, and green onions.
Then, sauté the vegetables over medium-high heat for 5-7 minutes or until they are soft. Add the spinach during the final minute of cooking. Set aside to cool.
In a large bowl, whisk together the eggs, heavy cream, shredded cheddar cheese, herbs, and spices. Then, stir in the sautéed vegetables, and Hood Cottage cheese.
Spray a muffin pan with cooking spray. Then add about 1/3 cup of the muffin mixture to each muffin cup.
Bake for about 30 minutes or until the eggs are set.
Serve immediately or refrigerate for up to three days.