I made them before going on a boat trip for a vacation and that's what we had for breakfast all week. They were delicious and very convenient. Scott had them in a wrap and I had them in a bun or just like that.
Egg muffins with cottage cheese
Ingredients
7 Extra large eggs
2 cups Cottage cheese
1/4 cup Grated cheddar cheese
4 Cooked, cool diced carrots
1/2 cup Cooked, cool, finely cut string beans
1 teaspoon Oregano
1/2 teaspoon Garlic powder
2 Scallions
1/2 teaspoon Salt and pepper
2 slices Cooked bacon (optionnal)
Use the veggies you like, make them "à la you" and bon appétit!
Update:
We love them but it's always a pain to clean the pans, so I tried squares of parchment paper and one with oil and breadcrumbs. Both worked well, my pans were easy to clean.
I wish the breadcrumbs stick to the muffin better and I suspect that I put to much oil. I think next time I will try with butter and breadcrumbs. I really would like a thin crunchy texture on the outside.
I'll keep you posted and let me know if you try it.
September 21, 2020
I buttered one cup and spread a tablespoon of breadcrumbs on the side by tilting the pan, like I would do for a cake with oil and flour. And it works, as you can see the muffin is detached from the pan.
Cleaning was easy and I like that the outside is a little crunchy. So from now on that's what I will do.
Directions
Preheat the oven to 450°F.
Cut the veggies, put on a baking sheet, lined with parchment paper. Spray with olive oil, season with salt and pepper. Roast in the oven 15 to 20 minutes, until desired donness. Let cool. Lower the heat to 375°F.
Cut the veggies, put on a baking sheet, lined with parchment paper. Spray with olive oil, season with salt and pepper. Roast in the oven 15 to 20 minutes, until desired donness. Let cool. Lower the heat to 375°F.
Beat the eggs in a big bowl. Add the remaining ingredients and mix to combine.
Generously oiled muffin thins and fill 3/4 of the cups. Place a piece of cooked turkey bacon on top, if desired. Cook for 22 minutes or until you see the edges detached from the cups and the center firm. Let them cool 10 minutes.
Use the veggies you like, make them "à la you" and bon appétit!
Update:
We love them but it's always a pain to clean the pans, so I tried squares of parchment paper and one with oil and breadcrumbs. Both worked well, my pans were easy to clean.
I wish the breadcrumbs stick to the muffin better and I suspect that I put to much oil. I think next time I will try with butter and breadcrumbs. I really would like a thin crunchy texture on the outside.
I'll keep you posted and let me know if you try it.
September 21, 2020
Made the egg muffins befoe having surgery knowing I could just warm up in microwave. Delishious. Good to grab on the way out 5he door too when running late.
ReplyDeleteI'm happy you like them. I didn't make them for our second week of vacation but I should have. They are great to have on hands.
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