Ingredients
Main Ingredients
- 12 large eggs
- 1 cup 2% cottage cheese
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
Toppings
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
Instructions
- Preheat the oven: Preheat your oven to 350ºF (175ºC) and prepare your muffin tin by spraying it with non-stick cooking spray or using a silicone mold to prevent sticking.
- Combine the eggs and cottage cheese: In a large bowl, whisk the 12 large eggs vigorously until fully blended and smooth. Stir in 1 cup of 2% cottage cheese along with ½ teaspoon of sea salt and ¼ teaspoon of cracked black pepper to season the mixture evenly.
- Fill the muffin cups: Pour about ¼ cup of the egg and cottage cheese mixture into each muffin cup, filling them evenly. Sprinkle each cup with shredded cheddar cheese to add a rich, melted topping.
- Bake the eggs: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the baked eggs are set and cooked through. The eggs should be firm but still moist.
- Garnish and serve: Remove the muffin tin from the oven, allow to cool slightly, then garnish each egg cup with 2 tablespoons of freshly chopped chives. Serve warm for a nutritious breakfast or snack.
Notes
- Use a silicone mold or well-greased muffin tin to ensure the egg cups release easily.
- You can substitute cheddar cheese with any cheese you prefer such as mozzarella or feta.
- For a low sodium option, reduce or omit the added sea salt.
- These baked eggs can be stored in the refrigerator for up to 3 days and reheated in the microwave.
- Adding vegetables such as spinach or diced bell peppers can boost the nutritional content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
