High protein pesto egg muffins

Step 1

Preheat the oven to 325F and grease a non-stick 12-muffin tin with butter or spray with a neutral oil. If you do not have a non-stick muffin tin, use silicone muffin liners.

Step 2

Add the eggs, cottage cheese, and pesto to a blender or food processor and blend on high speed until completely smooth, 30 to 45 seconds.

Step 3

Pour the egg mixture into each muffin cup, one at a time, until all are nearly full to the top.

Step 4

Bake until slightly golden on top and a toothpick comes out clean, 25 to 28 minutes. Cool completely in the muffin tin, the muffins will deflate slightly as they cool.

Step 5

Once cooled, remove each one from the muffin tin with a small silicone spatula