Ingredients
Scale
- 8 large eggs
- 1 cup low-fat cottage cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup fresh baby spinach, chopped
- 1/2 cup red bell pepper, finely diced
- 1/4 cup green onions, sliced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Non-stick cooking spray or silicone muffin liners
Instructions
- Start by preheating your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with non-stick spray or, for the best results, use silicone muffin liners to ensure nothing sticks. While the oven heats, chop your spinach, bell peppers, and green onions. Place the 8 eggs and 1 cup of cottage cheese into a blender or a large mixing bowl. If you want a perfectly smooth texture, blend the eggs and cottage cheese for 15 seconds until combined and frothy. If you prefer small curds, simply whisk them together vigorously by hand.
- Pour the egg and cottage cheese mixture into a large bowl if you used a blender. Fold in the chopped spinach, diced red bell peppers, sliced green onions, and shredded cheddar cheese. Stir in the salt, black pepper, and garlic powder until all ingredients are evenly distributed. Use a 1/4 cup measuring cup or a large scoop to pour the batter into each muffin cup. Fill each cup about 3/4 of the way to the top, as the muffins will rise significantly in the oven before settling.
- Place the muffin 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 centers feel firm to the touch. Remove the tin from the oven and let the muffins sit for at least 5 to 10 minutes. This cooling period is crucial; the cottage cheese needs time to set so the muffins don’t fall apart when you remove them. Gently run a knife around the edges or simply pop them out of the silicone liners. Serve warm or store for later.
- Cook Time: 35 minutes