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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:

1. Preheat the oven to 350°F
2. 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.
3. Add your chopped veggies and meat (if adding) to a silicone muffin pan, dividing evenly.
4. 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. 
5. 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. 
6. 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 🤪)
7. 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. 
8. Remove and let cool. Enjoy! 

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