Instructions
- Preheat your oven to 350°F (175°C).
- Chop the spinach, bell peppers, and mushrooms into small, bite-sized pieces
- In a mixing bowl, whisk the eggs until well beaten. Add salt and pepper to taste
- Add the chopped vegetables and cottage cheese to the eggs and mix well
- Lightly coat a muffin tin with cooking spray to prevent sticking
- Evenly distribute the egg and vegetable mixture into the muffin cups, filling each about two-thirds of the way
- Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until the egg muffins are set and slightly golden on top
- Allow the egg muffins to cool slightly before removing them from the muffin tin. Once cooled, gently remove them and serve
Recipe Note
- Tailor the vegetable mix to your liking. Consider using zucchini, tomatoes, onions, or any other favorite vegetables
- Add herbs or spices like garlic powder, onion powder, or a pinch of cayenne pepper for extra flavor
- If you want to increase the protein content, add lean protein sources like cooked turkey bacon, diced chicken breast, or turkey sausage to the mixture
- Consider sautéing the vegetables briefly before incorporating them into the egg mixture. This can enhance the flavors and soften the veggies slightly
- Silicone muffin cups make for easy removal and cleaning. If you don’t have these, ensure you grease the muffin tin adequately
