Egg muffins are a staple for me because they’re not only so easy to make, but also store so well!
Serves: Makes about 12 muffins (can always make more and store in the freezer too!)
Ingredients:
- 10 eggs
- 1/2 cup cottage cheese
- 1 cup chopped bell pepper
- Salt and pepper to taste
- Optional: 1/2 cup chopped spinach
- Optional: 1/4 cup chopped parsley
Instructions
- Preheat the oven to 375ºF. Chop ingredients if you haven’t done so already.
- Add all ingredients into a large bowl and whisk together. Make sure egg yolks are broken up thoroughly!! (Can always add eggs first THEN whisk, then add other ingredients).
- Spray a muffin tin with PAM or with oil. Add egg mixture to each muffin hole. Don’t overfill it! The eggs will rise a bit.
- Bake eggs in the oven for about 16-20 minutes until cooked through. You can insert a knife into it and it should be dry.
- Avoid overcooking or eggs will become “spongey!” Let cool for at least 10 minutes. Store in an airtight container in the fridge for 1 week or in the freezer for 2 months.
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