These are a great meal prep breakfast for busy mornings since they can be reheated quickly and can be eaten on-the-go. The combo of eggs, cottage cheese and chedder cheese make these very high in protein, a great way to start your day.
The cottage cheese blended with the eggs creates a creamy texture that makes these oh so good!
Side note: I prefer to use grass-fed raw cheddar if available, since it is even higher in protein than regular cheddar.
This recipe calls for kale and yellow peppers, but any veggie can be used. Broccoli, spinach and mushrooms would be great too!
Ingredients:
5 eggs
1 cup cottage cheese
(My favorite is Good Culture organic cottage cheese)
1/2 cup shredded cheddar
3/4 cup kale, stem removed, finely chopped
1/2 yellow pepper, deseeded, finely chopped
1/4 tsp garlic powder
1/2 tsp salt
1/4 pepper
Directions:
Preheat oven to 300F
Place eggs, cottage cheese and spices in a blender and blend until thoroughly mixed.
Place a silicone muffin pan in a larger casserole dish and add 1 inch of water to the casserole dish to create a water bath.
Place chopped veggies and cheddar in 8 of the muffin pan wells.
Pour the egg mixture to the top of the muffin well.
Bake for 45 minutes until slightly golden brown on top.
Let cool for 10-15 minutes before removing from the pan.
These can be kept in the fridge for 5 days and reheated as needed. Enjoy!
Makes about 8 muffins
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