Ingredients
Scale
- 6 large eggs
- 1.5 cups low-fat cottage cheese (small curd preferred)
- 1/2 cup rolled oats (can be blended into flour)
- 1 cup cooked turkey sausage crumbles or chopped ham
- 1 cup fresh spinach, finely chopped
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with non-stick cooking spray or use silicone muffin liners to ensure easy removal. In a large mixing bowl, whisk the six eggs until they are well combined and slightly frothy. If you prefer a smoother texture, you can place the eggs and the cottage cheese in a blender and pulse for 10 seconds before moving to the next step.
- Fold the cottage cheese, oats, and baking powder into the egg mixture. Stir in the garlic powder, salt, and pepper. Once the base is ready, add the cooked turkey sausage, chopped spinach, and half of the shredded cheddar cheese. Mix everything thoroughly until the ingredients are evenly distributed. Use a measuring cup to pour the batter into the muffin tins, filling each cup about three-quarters of the way full. Sprinkle the remaining cheddar cheese over the top of each muffin.
- Place the muffin tin in the center rack of the oven. Bake for 22 to 25 minutes, or until 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 minutes before attempting to remove them. This resting period allows the structure to set so they don’t fall apart. Serve immediately or let them cool completely on a wire rack before storing them in the refrigerator.
- Cook Time: 35 minutes