Description
Savory muffins bursting with cottage cheese, eggs, and vibrant vegetables for a nutritious breakfast or snack.
Ingredients
Scale
- 1 cup Cottage Cheese
- 4 large Eggs
- 1 cup Almond Flour
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 cup Spinach (Chopped, fresh or frozen)
- 1 medium Red Bell Pepper (Diced)
- 1/4 cup Green Onions (Chopped)
- 1/2 cup Mushrooms (Chopped)
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt (to taste)
- 1 teaspoon Pepper (to taste)
- 2 tablespoons Olive Oil
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C).
- Prepare Your Muffin Tin: Grease your muffin tin with olive oil.
- Mix the Base Ingredients: In a mixing bowl, combine the cottage cheese and eggs, whisking until smooth.
- Incorporate Dry Elements: Fold in the almond flour, shredded cheddar, shredded mozzarella, garlic powder, salt, and pepper.
- Add the Veggies: Gently add the spinach, red bell pepper, green onions, and mushrooms.
- Fill the Muffin Cups: Pour the mixture into the muffin cups, filling them three-quarters full.
- Bake: Place the muffin tin in the oven and bake for 25-30 minutes.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Notes
Feel free to substitute or add other vegetables according to your preferences. These muffins freeze well; make a double batch and store half for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg