Thai•healthy
Cottage Cheese Egg Muffins
These cottage cheese egg muffins are such a great make-ahead breakfast. They're easy to put together, packed with protein and totally portable. You can meal prep them over the weekend and eat them on the run during the week!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 22 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon olive oil
- 5 cloves garlic (minced)
- 1/2 cup diced onions
- 1 cup chopped chives
- 1/2 cup diced carrots
- 6 eggs
- Salt and pepper (to taste)
- 5 ounces cottage cheese
- Olive oil to coat the muffin tin
Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Heat 1/2 tablespoon of olive oil in a pan over medium heat and sauté the garlic and onions for a minute. Add the chives and carrots and sauté for another 3 minutes or until the carrots are soft.
- 3
Whisk together the eggs, cottage cheese, salt and pepper. Add the cooked vegetables to the egg mixture and stir until combined.
- 4
Grease the muffin tin with olive oil. Pour the egg mixture into the muffin cups and bake for 20 minutes.