Cottage Cheese Egg Muffins

Ingredients · 2 servings

• 2Egg, cracked
• 120 gCottage cheese
• 70 gVegetable, finely diced
• 25 gCheddar, grated
• 1 tspOlive oil, for greasing
• 1 pinchSalt
• 1 pinchBlack pepper, ground

Equipment

oven, muffin tin, mixing bowl, whisk, spoon, grater, knife, cutting board, cooling rack, pastry brush, oven mitts, serving plate

Instructions

1. 1
   Gather ingredients

   Gather measured ingredients, a 4 cup muffin tin, bowl, whisk, spoon, grater, knife, cutting board, and cooling rack. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Heat and grease

   Heat the oven to 204°C / 400°F, then brush 4 muffin cups with olive oil so the egg mixture releases cleanly. · 5 min

   What to look for: The muffin cups look lightly glossy with oil.

3. 3
   Whisk base

   Whisk eggs, cottage cheese, salt, and black pepper in a bowl until the curds break slightly and the mixture looks loose. · 3 min

   What to look for: The base is pale yellow with small cottage cheese curds suspended throughout.

4. 4
   Add filling

   Fold in diced vegetable and grated cheddar, then divide the mixture evenly among the 4 prepared muffin cups. · 2 min

   What to look for: Each cup is filled evenly and the vegetables are distributed through the mixture.

5. 5
   Bake cups

   Bake until the tops puff, the centers look set, and a knife inserted in the middle comes out with moist crumbs, about 12 minutes. · 12 min

   What to look for: The muffins are puffed, lightly golden at the edges, and no liquid egg is visible.

6. 6
   Serve muffins

   Rest for 3 minutes, loosen the edges with a spoon, and serve 2 warm muffins per person while the centers are still tender. · 3 min

   What to look for: The muffins hold their shape but still look moist inside.