Name: Feta and Cottage Cheese Egg Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 0.5 cup low-fat cottage cheese; 1 oz feta cheese; 1 cup raw spinach; 0.25 cup raw red bell pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp olive oil

Nutrition

Per serving

504 calories

Protein: 53g; 42% of calories
Carbs: 12g; 10% of calories
Fat: 27g; 49% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 350°F and lightly grease a standard 6-cup muffin tin with the olive oil.
In a medium mixing bowl, whisk the large eggs, egg whites, and low-fat cottage cheese together until the mixture is uniform and slightly frothy.
Finely chop the raw spinach and finely dice the raw red bell pepper, then fold them into the egg mixture along with the sea salt, black pepper, and garlic powder.
Distribute the egg and vegetable mixture evenly among the 6 muffin cups, filling each nearly to the top.
Crumble the feta cheese and sprinkle it evenly over the top of each muffin cup for a salty, golden finish.
Bake for 22 to 25 minutes until the muffins have risen, the centers are firm to the touch, and the edges are slightly browned.
Allow the muffins to cool in the tin for 5 minutes before using a thin spatula to gently release them from the sides and serve.

Nutrition

Ingredients

Instructions

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