– 6 large eggs – 1 cup cottage cheese (full-fat or low-fat) – 1/2 cup shredded cheese (cheddar, Swiss, or mozzarella) – 1/4 cup milk (optional, for extra fluffiness) – 1/4 tsp salt – 1/4 tsp black pepper – 1/2 cup diced vegetables (e.g., bell peppers, spinach, or mushrooms) – 1/4 cup cooked and crumbled bacon or diced ham (optional) – Cooking spray or olive oil (for greasing)
Preheat oven to 350°F (175°C). Lightly grease a muffin tin or use silicone liners.
In a blender, combine eggs, cottage cheese, milk (if using), salt, and pepper. Blend until smooth and creamy.
Stir in shredded cheese, vegetables, and any meat if using.
Pour mixture evenly into the muffin tin, filling each cup about 3/4 full.
Bake for 20–25 minutes, or until the centers are set and tops are lightly golden. Let cool for 5 minutes before removing. Serve warm or refrigerate for up to 5 days.
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