Ingredients
Scale
- 6 large eggs
- 1 cup low-fat or full-fat cottage cheese
- 1/2 cup shredded cheddar cheese
- Optional: salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a standard 6-cup muffin tin with non-stick cooking spray or use silicone muffin liners. Silicone liners are highly recommended for this recipe as eggs tend to stick to metal pans very easily.
- In a large bowl, whisk the 6 eggs until well combined. Stir in the cottage cheese and half of the shredded cheddar cheese. For a smoother, more uniform texture, you can pulse the eggs and cottage cheese in a blender for 10 seconds before stirring in the shredded cheese. Season with a pinch of salt and pepper if desired.
- Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining shredded cheddar cheese on top of each muffin. Place the tin in the oven and bake for 22 to 25 minutes, or until the eggs are set and the tops are golden brown. Let them cool in the pan for 5 minutes before removing to ensure they hold their shape.
- Cook Time: 30 minutes