Egg Muffins

Name: Egg Muffins
Prep time: 10 min
Cook time: 12 min
Ingredients: Cooking spray or olive oil; 1 medium shallot, diced; 1 1/2 cups finely chopped broccoli (about 1 small crown, about 4 ounces); 1/2 cup full-fat cottage cheese; 1 cup shredded sharp cheddar cheese (2 ounces); 10 large eggs; 1/4 cup whole or 2% milk; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

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Prep Time: 10 minutes

Cook Time: 12 minutes

Servings: 12

Cost: $2.19 /serving

Author : Kelli Foster

alcohol free baked good egg dish

Ingredients

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Cooking spray or olive oil1 medium shallot, diced1 1/2 cups finely chopped broccoli (about 1 small crown, about 4 ounces)1/2 cup full-fat cottage cheese1 cup shredded sharp cheddar cheese (2 ounces)10 large eggs1/4 cup whole or 2% milk1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper

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Instructions

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Step 1

Arrange a rack in the middle of the oven and heat to 400°F. Generously coat a 12-well standard muffin tin with cooking spray or olive oil.

Step 2

Evenly divide the shallot, broccoli, cottage cheese, and cheddar between the muffin wells.

Step 3

Place the eggs, milk, salt, and pepper in a large bowl and whisk until the eggs are completely incorporated. Pour into the muffin wells, filling each 1/2 to 3/4 full.

Step 4

Bake until the muffins are set and lightly browned around the edges, 12 to 14 minutes. Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to the loosen the muffins before removing them from the pan. Serve warm or cool completely on a wire rack before refrigerating or freezing.