Egg Muffins
User Reviews
5
Egg Muffins
Description
The recipe calls for pureeing eggs with cottage cheese, salt, and pepper until smooth, which contributes to a creamy texture in the baked muffins. Finely chopped add-ins are placed evenly in the muffin wells before pouring the egg mixture. Baking at 375°F for about 18 minutes cooks the muffins until just set and slightly golden on the edges, avoiding overbaking which can produce a spongy texture. After baking, the muffins settle and deflate as they cool.
This method yields moist, tender egg muffins that hold various flavor combinations depending on the chosen add-ins, such as spinach and feta, sausage and onion, or broccoli and cheddar, allowing flexibility to use leftovers or preferred ingredients. The size and cooking technique produce individual portions convenient for quick meals.
Cottage cheese adds protein and richness without rubberiness because it is blended until smooth. Using large eggs maintains recipe balance. Greasing older muffin pans can prevent sticking, ensuring easy removal. Serving these warm maintains their soft texture.
Ingredients
- 10 large egg $1.47
- 1/2 cup cottage cheese $0.50
- 1/2 tsp salt $0.02
- 1/4 tsp black pepper $0.02
- 1.5 cups chopped or shredded add-ins** prices vary
Instructions
- Preheat the oven to 375ºF. Finely chop or shred your chosen add-in ingredients. Add 2 Tbsp of add-ins to each well of a non-stick 12 muffin tin. If your non-stick pan is older or the finish is a bit worn, you may want to grease the wells first with butter or oil.
- Add the eggs, cottage cheese, salt, and pepper to a large blender. Purée for about 30 seconds or until smooth.
- Pour the egg mixture into the wells of the muffin tin, dividing evenly between each well. It should fill them almost to the top.
- Bake the egg muffins in the preheated oven for 18 minutes, or just until the centers no longer look wet and they are barely golden around the edges. Avoid overcooking them or they'll become spongey. They'll puff up quite a bit as they bake and deflate as they cool. This is normal.
- Allow the muffins to cool in the muffin tin just enough to handle, then loosen them gently with a knife and remove them from the tin. Allow the egg muffins to finish cooling on a wire rack. Enjoy warm or refrigerate until ready to eat.
Notes
- Use 4% milkfat cottage cheese for the softest texture; lower fat varieties affect softness slightly.
- Choose and finely chop add-ins such as vegetables, meats, or cheeses; 2 tablespoons per muffin works well.
- Use large eggs to maintain correct proportions and texture in the recipe.
- Blend cottage cheese thoroughly into eggs to create a creamy batter without noticeable curds.
- Avoid overbaking to prevent a spongey texture; look for just set centers with slight golden edges.
- Grease muffin tin wells if the non-stick finish is worn to aid muffin removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(2 each)
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 2muffins | |
| Calories | 137kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Sodium | 367mg | 15% |
| Fiber | 0.02g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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