Ingredients
Scale
- 2 cups (16 oz) Low-fat or full-fat cottage cheese
- 6 Large eggs
- 1.5 cups Shredded sharp cheddar cheese
Instructions
- Start by preheating your oven to 375°F (190°C). Generously grease a standard 6-slot jumbo muffin tin or a 12-slot regular muffin tin with non-stick cooking spray or olive oil. In a high-speed blender, combine the cottage cheese and the eggs. Blend on high for about 30 seconds until the mixture is completely smooth and aerated. This blending step is crucial as it removes the curds and creates a light, souffle-like texture.
- Pour the blended egg and cottage cheese mixture into a large mixing bowl. Fold in the shredded cheddar cheese using a spatula until evenly distributed. Divide the batter equally among the prepared muffin cups. Place the tin in the center rack of the oven and bake for 22 to 25 minutes. You will know they are done when the tops are golden brown and the muffins have puffed up significantly. Do not worry if they look very tall; they will settle slightly as they cool.
- Remove the muffin tin from the oven and let it sit on a wire rack for at least 5 minutes. This cooling period allows the protein structure to set so they don’t fall apart when you remove them. Use a butter knife to gently loosen the edges of each muffin before lifting them out. Serve them warm with a side of fresh avocado or store them in an airtight container for an easy grab-and-go breakfast throughout the week.
- Cook Time: 30 minutes