Step 1

Preheat oven to 325°F (163°C). Set aside a silicone muffin pan. You can also use a standard metal muffin pan but I find that sometimes the egg muffins will stick a little with a metal muffin pan. If using a regular metal muffin pan, make sure it is well-greased or line it with parchment cupcake liners. You do not need to grease a silicone muffin pan.

Step 2

Add eggs, cottage cheese and salt to a blender and blend until smooth. If adding any mix-ins, stir them in at this time.

Step 3

Pour the egg batter into your muffin cavities, filling them about 7/8 full.

Step 4

Bake muffins for about 20-25 minutes or until the edges are lightly browned and the muffins are cooked through. Let the muffins cool slightly in the muffin pan until they are no longer too hot to touch. Then remove them from the muffin pan. The egg muffins are best enjoyed warm. Store any uneaten egg muffins in an airtight container in the fridge or freezer.