Egg Bake Muffins
Ingredients:
12 eggs
1 cup cottage cheese
1 small sweet potato, diced into small cubes
1 small red bell pepper, diced
1 cup spinach, chopped
Salt and pepper
Olive oil
Directions:
Preheat oven to 350 F.
Heat up 1-2 tablespoons of olive oil in a pan over medium heat. Add in diced sweet potato and red pepper. Season with salt and pepper to taste. Sauté mixture until sweet potato is soft and slightly brown.
In a blender, add in eggs and cottage cheese. Pulse until smooth.
Grease a 12 cup muffin tin pan generously, or add in liners. Spoon in even amounts of potato and pepper mixture into each tin. Sprinkle in even amounts of spinach into each tin.
Pour egg mixture (~1/3 cup per tin) into muffin tins directly over the vegetables. Fill each tin to the brim.
Bake for 30 minutes until the centers of muffins are firm to the touch.
Allow to cool and store in an airtight container in fridge or freezer.
Per egg muffin:
111 calories
Protein - 9 grams
Fat - 7 grams
Carb - 3 grams
Search “Megan Rae Nutrition” on MyFitnessPal to find and log this recipe.
