Cottage Cheese Protein Denver Egg Muffins
Enjoy rich, cafe-quality texture in every bite. This recipe is a convenient and dependable family favorite for busy mornings.
Ingredients
- 1 tbsp Butter
- 1/2 cup Yellow Onion, Finely Diced
- 1/3 cup Green Bell Pepper, Finely Diced
- 1/3 cup Red Bell Pepper, Finely Diced
- 1 cup Cooked Ham, Diced
- 8 Large Eggs
- 1 cup Full Fat Cottage Cheese
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Smoked Paprika
- 3/4 cup Sharp Cheddar Cheese, Shredded & Divided
- 2 tbsp Fresh Chives, Chopped
Equipment
- blender
- muffin tin
Instructions
- Preheat the oven to 350°F and grease a 12-cup muffin tin very well with cooking spray, or use a silicone muffin pan.
- Melt the butter in a skillet over medium heat. Cook the onion and bell peppers for 5-6 minutes until soft, then add the ham and cook for 2 minutes more until lightly browned. Let cool for 5 minutes.
- Blend the eggs, cottage cheese, salt, pepper and smoked paprika until completely smooth and frothy, about 30 seconds. This is the secret to a velvety, cafe-style texture that never turns rubbery.
- Divide the ham and vegetable mixture and 1/2 cup of the cheddar evenly among the cups.
- Pour the egg mixture over the fillings, filling each cup about 3/4 full. Top with the remaining cheddar and the chives.
- Bake for 20-24 minutes, until the centers are just set and no longer jiggle. The muffins will puff up in the oven and settle slightly as they cool.
- Cool for 5 minutes, then run a thin spatula around the edges to release them. Store in the refrigerator for up to 4 days and reheat for 30 seconds in the microwave.
Nutrition
Serving: 1servingCalories: 124kcalCarbohydrates: 2gProtein: 11gFat: 8g