Baked Cottage Cheese Egg Muffins
Serving size: 2 muffins
• 2 cups diced vegetables – like zucchini, peppers, mushrooms, cherry tomatoes, and green onions.
• 1 cup spinach – chopped
• 8 eggs
• ¼ cup skim milk
• 1 cup low fat Cottage cheese
• 1/2 tablespoon freshly minced herbs – like parsley, chives, and basil.
• 1 teaspoon paprika
• Salt and pepper to taste
Preheat oven to 375 degrees F.
Then, sauté the vegetables over medium-high heat for 5-7 minutes or until they are soft. Add the spinach during the final minute of cooking. Set aside to cool.
In a large bowl, whisk together the eggs, milk, herbs, and spices. Then, stir in the sautéed vegetables, and Cottage cheese.
Spray a muffin pan with cookie spray. Then add about 1/3 cup of the muffin mixture to each muffin cup.
Bake for about 30 minutes or until the eggs are set.
Serve immediately or refrigerate for up to three days.