Baked Cottage Cheese Egg Muffins
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 2 cups diced vegetables (zucchini, peppers, mushrooms, cherry tomatoes and green onions in picture)
- 1 cup chopped spinach
- 8 eggs
- 1/4 cup Hood® Heavy Cream (or Hood® Half and Half)
- 1 cup Hood® Country Style Cottage Cheese
- 2/3 cup shredded cheddar cheese
- 1/2 tablespoon freshly minced herbs (parsley, chives, basil)
- 1 teaspoon paprika
- salt and pepper to taste
Directions
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STEP 1
Preheat oven to 375 degrees F.
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STEP 2
Saute 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.
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STEP 3
In a large bowl, whisk together the eggs, heavy cream, shredded cheddar cheese, herbs, and spices. Then, stir in the sauteed vegetables, and Hood Cottage Cheese.
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STEP 4
Spray a muffin pan with cookie spray. Then add about 1/3 cup of the muffin mixture to each muffin cup.
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STEP 5
Bake for about 30 minutes or until the eggs are set.
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STEP 6
Serve immediately or refrigerate for up to three days.
Recipe by Michael Wurm
