Mini egg muffins with cottage cheese

 

Mini egg muffins with cottage cheese

Ingredients 

8                                                    Large eggs

2 cups                                          Cottage cheese

1/4 cup                                        Cheddar or parmesan 

2 cups                                          Diced carrots, roasted

2 cups                                          Diced string beans or aragula

1                                                                                Scallion 

1/2 teaspoon                                Garlic powder

1 teaspoon                                   Hot sauce 

4 slices                                          Cooked bacon (optional) 

1 teaspoon                                   Oregano

1/2 teaspoon of salt and pepper 

Directions 

Place one grate of the oven on the very bottom and one on the very top.

Turn on the oven at 350 °F.

Roast the veggies with a spray of oil, salt and pepper in the muffin cups 10 minutes on the bottom and 10 minutes on top. (If using aragula it doesn't need to be roasted, it can go directly in the egg mixture). * (see note)

 Meanwhile mix the eggs with the cheeses (don't forget the cheddar) and spices then the veggies. Transfert to 2 mini muffin pan and bake  for 20 minutes of until a toothpick comes out clean.

They are good for breakfast, lunch or dinner.  We enjoy them on our boat when we go on trips.

Use the veggies you like and make them à la you.

Go to my blog for more healthy recipes for picky eaters : 

https://alascott.blogspot.com

April2026 Update:

Note:

* I used bacon fat and I smoked the house so I lowered down the heat from 450°F. to 350°F.  and it took the same time to cook.

April 25, 2026 new update:

I cannot decide if I like mini muffins form or quiche form, using low carb tortillas for crusts. This way is less work and easier clean up.  I used aragula, shredded carrot and 1/4 cup of pumpkin instead of roasted veggies.