SERVINGS: 4 PREPPING TIME: 10 min COOKING TIME: 20 min | INGREDIENTS: 6 eggs 1/2 cup cottage cheese or feta 1/2 cup shredded zucchini 1/4 cup diced bell peppers (any color you prefer) 2 tablespoons chopped fresh herbs (such as basil or parsley) S&P cooking spray or olive oil for greasing the muffin tin |
DIRECTIONS
Preheat oven to 350°F.
In a bowl, whisk the eggs together until well beaten. Season with salt and pepper. Add cottage cheese and stir until well incorporated.
Grease a muffin tin with cooking spray or oil to prevent sticking.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about half full (the mixture will make about 8 muffins). Divide diced peppers and zucchinis evenly and add to the egg mixture, filling each cup about 3/4 full.
Set the muffin tin onto a deep sheet pan and pour about a cup of water into the sheet pan creating a "bath" (this step is not mandatory but it will help to steam the muffins and create a more fluffy texture).
Transfer the sheet pan into the preheated oven and bake until the egg muffins are set and slightly golden on top, about 20-25 min.
Remove from the oven and set aside to cool for about 4 min.
Carefully remove the egg muffins from the tin. Plate and garnish with chopped herbs and a spicy sauce of your choice if desired. Enjoy!
NOTES:
These egg muffins are packed with protein from the eggs and cottage cheese. The addition of shredded zucchini and diced bell peppers provides a dose of veggies and added nutrients. They are easy to make and can be prepared in advance for a quick breakfast on busy mornings!