Make-Ahead Egg and Cheese Mini Muffins

Name: Make-Ahead Egg and Cheese Mini Muffins
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Ingredients: 1 tablespoon onion, peeled and grated ((or 1/4 teaspoon onion powder)); 1/2 cup butternut squash, finely grated ( (or leftover diced roasted squash, minced broccoli, grated carrot, or minced spinach)); 2 eggs lightly beaten; 1/2 cup cottage cheese ((drained if needed)); 1/4 cup shredded cheddar cheese; 2 tablespoons grated Parmesan cheese

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Prep Time: 10 minutes

Cook Time: 16 minutes

Total: 26 minutes

Servings: 6

Author : Amy Palanjian

egg cups egg muffins

Ingredients

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1 tablespoon onion, peeled and grated ((or 1/4 teaspoon onion powder))1/2 cup butternut squash, finely grated ((or leftover diced roasted squash, minced broccoli, grated carrot, or minced spinach))2 eggs lightly beaten1/2 cup cottage cheese ((drained if needed))1/4 cup shredded cheddar cheese2 tablespoons grated Parmesan cheese

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Instructions

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Step 1

Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray very well.

Step 2

Stir together all ingredients in a medium bowl.

Step 3

Spoon into muffin cups, filling about to the brim.

Step 4

Bake for 18-20 minutes or until firm to the touch and golden brown around the edges.

Step 5

Let cool for about 5 minutes in the pan before serving to allow them to firm up a bit. Use a paring knife around the edges to help remove them if needed Serve warm or at room temperature.

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