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These egg muffins are perfect for those busy mornings when you are trying to stay on track and choose healthier options. I make mine in advance to have on hand for the week. I store them in a glass storage container in my fridge and warm them up in the microwave. Best part- you can customize them with your favorite additions.
Ingredients:
- 6 large eggs
- 1.5 cups egg whites
- 1 cup cottage cheese (I prefer small curd)
- 1 cup grated cheese (I like cheddar)
- 1/4 cup bell pepper (red or green), diced
- ¼ cup chopped baby spinach
- optional: bacon, ham or sausage (cooked and chopped small)
- Salt + pepper to taste
- a little extra cheese for the tops (if desired)
Directions:
- Preheat the oven to 350°F
- In a large bowl add: eggs, egg whites, shredded cheese and cottage cheese. Mix with a hand mixer (or a mixer attachment on your immersion blender) for about 1 minute to mix thoroughly.
- Add your chopped veggies and meat (if adding) to a silicone muffin pan, dividing evenly.
- Pour egg mixture in each muffin cup, filling about 3/4 full. Add salt and pepper and top with a little extra cheese, if desired.
- I add very hot water to a 13×9 glass baking dish about half way from the bottom, then place my muffin pan on top.
- Bake for 30-40 minutes on the middle rack of your oven, until the tops are firm to touch. (I usually cook mine for 35-40 minutes because I tend to overfill my egg mixture 🤪)
- Once tops are firm, turn oven to BROIL, and cook for 2 more minutes- Watch them carefully – you just want the tops to get golden- but not burn.
- Remove and let cool. Enjoy!
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