Ingredients
Method
Preparation
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Preheat your oven to 350°F (175°C).
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In a mixing bowl, whisk together the eggs, cottage cheese, salt, and pepper until well combined.
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Stir in the chopped vegetables until evenly distributed throughout the mixture.
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Grease a muffin tin with cooking spray or oil to prevent sticking.
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Pour the egg mixture evenly into the muffin tin cups, filling each about three-quarters full.
Baking
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Bake in the preheated oven for 20-25 minutes or until the muffins are fully set and lightly golden on top.
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Let the muffins cool slightly before carefully removing them from the tin.
Storage
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Store any leftovers in an airtight container in the refrigerator and reheat as needed.
Notes
For a fluffier texture, do not over-whisk your eggs. You can freeze these muffins by placing in a single layer on a baking sheet until frozen, then transferring to an airtight container or freezer bag. Reheat muffins in the microwave for about 30 seconds or in the oven at 350°F (175°C) for about 10 minutes.