Egg Muffins
Pack in some delicious protein with these easy to make Egg Muffins. They're great for a grab and go breakfast and gatherings, they keep well and are freezable!
Servings: 9
Calories: 164kcal
Ingredients
- 4 slices thick uncured bacon cooked crisp and chopped
- ¼ cup Monterey Jack or cheddar cheese shredded, divided (1oz)
- 8 large eggs
- 1 cup small curd cottage cheese (226g)
- 1 cup shredded Gruyere cheese (4oz)
- ⅛ teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon hot sauce like Cholula or Tabasco plus extra for topping
- 2 tablespoons thin sliced chives for topping
Instructions
- Preheat oven to 325℉. Lightly grease a 12-cup muffin tin with vegetable cooking spray or brush with olive oil.
- Cook, drain and chop the bacon. Sprinkle 3/4 of the bacon (3 slices) into nine (9) muffin tin wells. Top with half the shredded Monterey Jack cheese.
- In the carafe of a blender combine the eggs, cottage cheese, Gruyere, salt, pepper and hot sauce. Blend until combined. Gently pour the egg mixture over the bacon and cheese in the nine muffin wells.
- Top each with a few drops of hot sauce, the remaining bacon, Monterey Jack cheese and chives.
- Bake immediately for 25 to 30 minutes or until the eggs puff up and pull away from the sides of the pan. The muffins deflate after a few minutes. This is normal.
- Serve warm or room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze egg muffins for up to one month well sealed in an airtight container. Rewarm muffins in the microwave at 50% power for 1 minute. Repeat for 30 seconds if needed.
Notes
- If using cured bacon omit the added salt
Nutrition
Calories: 164kcal | Carbohydrates: 1g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 385mg | Potassium: 113mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 417IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 1mg
