Ingredients
Scale
- 6 large eggs
- 1 cup low-fat cottage cheese
- 3 large flour tortillas (cut into 12 small circles)
- 1/2 cup cooked breakfast sausage crumbles or turkey bacon
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup diced red bell pepper
- 1/4 cup diced green onions
- 1 teaspoon taco seasoning
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Use a wide-mouth jar or a cookie cutter to cut 4-inch circles out of your large flour tortillas. Lightly grease a 12-cup muffin tin with non-stick cooking spray. Press each tortilla circle into the bottom of the muffin cups, creating a small “bowl” or crust for the egg mixture to sit in.
- In a blender or food processor, combine the 6 eggs, 1 cup of cottage cheese, taco seasoning, salt, and pepper. Blend on high for about 20-30 seconds until the mixture is completely smooth and airy. Blending the cottage cheese is the secret to achieving a consistent, creamy texture without any “curd” chunks in your finished bites.
- Evenly distribute the cooked sausage crumbles, diced bell peppers, and green onions into the bottom of each tortilla-lined muffin cup. This ensures every bite has a perfect distribution of toppings. Sprinkle about half of the shredded cheddar cheese over the dry ingredients.
- Pour the blended egg and cottage cheese mixture into each cup, filling them about 3/4 of the way to the top. Do not overfill, as the eggs will rise during baking. Top with the remaining shredded cheese. Place the tin in the oven and bake for 22-25 minutes, or until the eggs are set and the tortilla edges are golden brown. Let them cool in the pan for 5 minutes before removing.
- Cook Time: 40 minutes