Healthy Egg and Veggie Muffins

Healthy Egg and Veggie Muffins puts cottage cheese, eggs and to 1/2 cup crumbled feta cheese at the center of a breakfast recipe and finishes in about 35 minutes, enough for 12 muffins.

• Yield 12 muffins
• Ready in 35 minutes
• Prep 15 minutes
• Cook 20 minutes

Ingredients

• 1 cup cottage cheese
• 8 large eggs
• 1/4 to 1/2 cup crumbled feta cheese
• 1/4 teaspoon salt
• Pinch of black pepper
• 1/2 cup chopped spinach, more or less
• 1/2 cup chopped bell pepper, more or less
• 1/2 cup chopped ham or other cooked meat of choice, optional

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a silicone muffin pan or liberally grease a metal, nonstick muffin tin with cooking spray. Set aside.
2. In a blender, combine the cottage cheese, eggs, cheese, salt and pepper. Process until well combined.
3. Sprinkle about 2 to 3 tablespoons of chopped veggies and meat in the bottom of each muffin cup.
4. Pour the egg mixture over the veggies, filling the cups about 3/4 cup full (they can be filled all the way to the top, if desired - the egg batter puffs but doesn't overflow like cake batter).
5. Bake for 25 to 30 minutes until no longer jiggly in the center (add time as needed). Let cool for 5 to 10 minutes in the pan. The puffed egg muffins will fall and settle as they cool.
6. Serve warm, room temperature or chilled. These egg muffins freeze great to thaw or reheat as needed.

Give it a minute off the heat, then serve it while it is still hot.