Step 1

Preheat the oven to 350 degrees F. Grease a 12 capacity muffin pan with avocado oil or olive oil cooking spray or if you prefer use a silicone muffin pan or parchment paper liners for easier removal.

Step 2

Place half the diced ham into each muffin cup. Set aside the rest.

Step 3

In a large bowl, place the eggs, cottage cheese, heavy cream, mozzarella and salt and pepper. Whisk to combine. Pour egg mixture into each muffin liners cup or silicone mold.

Step 4

Add the rest of the diced ham into each cup. Sprinkle in chopped scallions into each cup.

Step 5

Bake for 23-25 minutes until puffed up and golden brown around the edges. Cool slightly then enjoy.

Step 6

Storage: Place any leftover egg muffins into an airtight container in the fridge for up to 3 days or cover with plastic wrap.