COTTAGE CHEESE AND EGG MUFFINS: An easy way to add protein to your breakfast

Cottage Cheese and Egg Muffins

Today I'm going to show you how to make egg muffins.

These healthy egg muffins are such a great protein packed breakfast and perfect for making ahead.

Loaded with veggies, bacon and cheddar cheese they make a delicious and filling simple meal.

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Here's what I cover in this video:

First, we're going to make the egg batter, mixing all the ingredients in one large bowl.

Next, you'll see how to switch things up and use different meats and vegetables. Flavor combinations are endless.

We enjoy eating these healthy muffins with our homemade salsa, but you can enjoy the muffins on their own, or serve with any kind of sauce or salad you prefer.

EGG MUFFIN RECIPE
(makes 12 muffins)
Ingredients:
8 eggs
1 cup cottage cheese
1 cup red bell pepper, finely chopped
1 cup green onions, finely chopped
1/2 cup ground oats
1 tsp baking powder
1/2 cup bacon, finely chopped
1 tsp salt
1/4 tsp black pepper

NUTRITIONAL INFO (per muffin):
103 calories, fat 5.3g, carb 5.2g, protein 8.6g

Preparation:
In a large bowl, beat the eggs, adding salt and freshly ground black pepper. Beat the eggs well, to get lots of air into the mixture.

Next, add the cottage cheese and mix to combine.

Stir the oats and baking powder into the mixture.
This step is optional, if you want your egg muffins to puff up a bit more, feel free to skip if you're trying to eat less carbs.

Add the bell pepper, green onions and bacon, and give it a final mix.

Grease your muffin tin with butter, to prevent sticking. This is not necessary if using silicone muffin molds.

Pour the egg mixture into the muffin holes.

Sprinkle with grated cheddar cheese.

Bake at 375 degrees for 20 minutes, or until egg muffins are cooked through and start to brown.

Let it cool a bit, and they're ready to serve.

Enjoy!