Description
Start your day right with these fluffy Cheesy Cottage Egg Muffins, packed with the goodness of full-fat cottage cheese and sharp cheddar. These muffins are not only a breeze to make but are also perfect for those busy mornings when you need a quick and nutritious breakfast on the go.
Ingredients
▢1 cup + ½ tbsp (240 g) cottage cheese, full fat
â–¢6 large eggs
▢½ cup (50 g) cheddar cheese, shredded
â–¢4 tablespoons scallions/spring onions, finely chopped
â–¢2 tablespoons all-purpose flour (see Notes for gluten-free option)
▢½ teaspoon baking powder (gluten-free, if required)
▢⅓ teaspoon fine sea salt, plus pepper to taste
Instructions
Preheat the oven to 350°F (180°C, 160°C fan, gas mark 4). Grease a 6-hole muffin pan with butter (approx. 1 teaspoon) or cooking spray.
In a large mixing bowl, whisk the eggs until smooth.
Add the cottage cheese, cheddar cheese, scallions, salt, and pepper. Whisk until thoroughly incorporated.
Sift in the flour and baking powder. Gently stir with a whisk just until combined (stop as soon as the flour is no longer visible).
Spoon the batter into the muffin pan.
Bake in the center of the oven for 30-33 minutes. Remove from the oven and let cool in the pan for 10-15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 180