Cottage cheese egg muffins
These roasted red pepper, mushroom and kale cottage cheese egg muffins are absolutely delicious, packed in protein and meal prep friendly!
Equipment
- 12 cup muffin tin
Ingredients
- 12 Large Eggs
- 1 Cup Low-Fat Cottage Cheese
- ¾ teaspoon Salt
- ½ teaspoon Pepper
- ¾ teaspoon Smoked Paprika
- 8 ounces Fire-Roasted Peppers Diced
- 5-6 Baby Bella Mushrooms Diced
- ½ Bunch Fresh Kale Finely chopped
Instructions
- Start by pre-heating your oven to 350 F and set your rack to the middle position.
- Prepare the vegetables according to the descriptions in the ingredient list (example: dicing your roasted peppers and mushrooms and finely chopping your kale).
- To a blender or food processor, add 1 cup of cottage cheese followed by 12 large eggs and your seasonings. Blend for 30 seconds until everything is combined and smooth.
- Grab your 12 cup non-stick or ceramic muffin baking pan and spray with avocado oil. Next, add in about 2 tablespoons of chopped kale, around 1 tablespoon of your chopped mushrooms and 1 tablespoon of chopped roasted peppers.
- Next, pour in your egg mixture until you reach the top. Bake for 20-25 minutes or until your eggs are set. Allow the eggs to slightly cool before removing them from the pan.
- Hint: if you have only one pan, you will need to repeat steps 4 and 5. If you have two pans, you can bake them at the same time!
Notes
Hint: Use muffin liners for quicker clean up and to be able to get the egg muffins out of the pan easier!
Nutrition
Serving: 2MuffinsCalories: 83kcalCarbohydrates: 2gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 544mgPotassium: 149mgFiber: 0.4gSugar: 1gVitamin A: 452IUVitamin C: 9mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!