Ingredients
Scale
- 6 large eggs
- 1 cup low-fat or full-fat cottage cheese
- 1/2 cup shredded sharp cheddar cheese
- Optional: Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 6-cup muffin tin generously with non-stick cooking spray or use silicone muffin liners for the easiest removal. In a blender or food processor, combine the 6 eggs, 1 cup of cottage cheese, and a pinch of salt and pepper. Blend on high for about 20-30 seconds until the mixture is completely smooth and slightly frothy. This blending step is crucial as it incorporates air and ensures the cottage cheese curds disappear into a silky custard.
- Stir half of the shredded cheddar cheese directly into the egg mixture. Pour the liquid evenly into the six prepared muffin cups, filling each about three-quarters of the way to the top. Sprinkle the remaining shredded cheese over the top of each muffin. Place the tin in the center rack of the oven and bake for 22 to 25 minutes. The muffins are done when the centers are set and the tops are slightly golden brown. Do not be alarmed if they puff up significantly in the oven; they will settle as they cool.
- Remove the tin from the oven and let the muffins rest for at least 5 minutes before attempting to remove them. Use a rubber spatula or a knife to gently loosen the edges if you didn’t use liners. Serve two muffins warm for a complete breakfast. You can garnish them with fresh chives, a dollop of salsa, or a few slices of avocado for extra healthy fats.
- Cook Time: 30 minutes