Description
Delicious and nutritious vegetable egg muffins perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups diced vegetables (zucchini, peppers, mushrooms, cherry tomatoes, green onions)
- 1 cup spinach (chopped)
- 8 eggs
- 1/4 cup heavy cream (or half and half)
- 1 cup Hood Cottage Cheese (with Black Pepper)
- 2/3 cup shredded cheddar cheese
- 1/2 tablespoon freshly minced herbs (parsley, chives, basil)
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Sauté the 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.
- In a large bowl, whisk together the eggs, heavy cream, shredded cheddar cheese, herbs, and spices.
- Stir in the sautéed vegetables and Hood Cottage cheese.
- Spray a muffin pan with cooking spray.
- Add about 1/3 cup of the muffin mixture to each muffin cup.
- Bake for about 30 minutes or until the eggs are set.
- Serve immediately or refrigerate for up to three days.
Notes
- These muffins can be made ahead of time and stored in the fridge for quick breakfasts.
- Feel free to customize the vegetables based on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg