HIGH-PROTEIN SPINACH AND CHEESE EGG MUFFINS

Step 1

Preheat oven to 325 degrees F and spray a non-stick 12-muffin tin with neutral oil. If you do not have a non-stick muffin tin, you can also use silicone muffin liners.

Step 2

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

Step 3

Equally distribute all of the spinach and cheddar throughout the 12 muffin molds, then pour the egg mixture on top, one at a time, until all are 3/4 full.

Step 4

Bake until slightly golden on top and a toothpick comes out clean, 24 to 26 minutes, then let cool completely on the counter. The muffins will deflate slightly as they cool.

Step 5

Once cooled, remove each one from the muffin tin with a small silicone spatula and serve. Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to a month. Reheat in the microwave, air fryer, or oven until warmed fully.