Cottage Cheese Egg Muffins
These are my go-to when I need something effortless and batch friendly! They're perfect for busy mornings when you need something nourishing and satisfying, because you can make a batch on Sunday and have breakfast sorted for the next few days. Pop one (or two) in the microwave for 30 seconds and if you need to, you can take them with you. They're portable!
Ingredients
- 2 strips cooked turkey bacon (or chicken sausage)
- 1 cup kale, finely chopped (if you want to boost the fiber content you could add some diced bell peppers, spinach, or mushrooms to the mix!)
- 6 eggs
- 1 cup cottage cheese
- ½ cup cheese of your choice
Instructions
1
Preheat oven to 375°F.
2
Whisk the eggs, cottage cheese and cheese in a large bowl.
3
Stir in meat and veggies.
4
Add salt/pepper to taste (but between the turkey bacon, cottage cheese, and cheese, it doesn't need much salt).
5
Spoon into a well-greased muffin tin. Fill your tins about 90% of the way. It yields approx. 9 egg cups.
6
Bake for 25-30 minutes or until eggs are set.
Nutrition Facts
Per serving (1 of 9)
110
Calories
10g
Protein
2g
Carbs
7g
Fat
0g
Fiber
