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Baked Cottage Cheese Egg Muffins

servings: 12
Baked Cottage Cheese Egg Muffins

prep time

10

total time

40

ingredients

9

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Baked Cottage Cheese Egg Muffins

servings: 12
INGREDIENTS:
ingredients
  • 2 cups diced vegetables (zucchini, peppers, mushrooms, cherry tomatoes and green onions in picture)
  • 1 cup chopped spinach
  • 8 eggs
  • 1/4 cup heavy cream (or half and half)
  • 1 cup Hood® Cottage Cheese with Cracked Pepper
  • 2/3 cup shredded cheddar cheese
  • 1/2 tablespoon freshly minced herbs (parsley, chives, basil)
  • 1 teaspoon paprika
  • salt and pepper to taste
DIRECTIONS:
directions
  1. Preheat oven to 375 degrees F.
  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.
  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.
  4. Spray a muffin pan with cookie spray.  Then add about 1/3 cup of the muffin mixture to each muffin cup.
  5. Bake for about 30 minutes or until the eggs are set.
  6. Serve immediately or refrigerate for up to three days.

Recipe by Michael Wurm

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