Grab and Go High Protein Egg Cups With Cottage Cheese
These portable high protein egg cups uses cottage cheese for light,airy, and fluffy breakfast muffins that are perfect for those busy mornings.
Equipment
- 1 extra large food processor or blender
- 12 muffin tin or 24 mini muffin tin
Ingredients
- nonstick cooking spray
- 2 medium onions chopped
- 4 tablespoon butter melted
- ¼ cup olive oil
- 10 large eggs
- ½ cup all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 cups full fat cottage cheese
- optional add-ins like cheese, veggies, or additional protein sources
Instructions
- Preheat oven to 375.
- Spray two 12-muffin tins with non stick cooking spray (or mini muffin tins)
- Add the chopped onions, melted butter, and olive oil to a large food processor or blender.
- Blend until a smooth paste is formed.
- Add 10 eggs and blend until smooth, about 1 minute.
- Add the flour, salt, and baking powder and blend for another one minute.
- Add cottage cheese and pulse 2-3 times, just enough to incorporate the cottage cheese but leave the curds intact. If you do not like the texture of cottage cheese you can blend for about one minute.
- If you would like to add additional ingredients like cheese, veggies, or extra protein sources then do so now.
- Fill each muffin tin to about 90% full with the egg batter.
- Bake at 375 for 23-25 minutes or until the top starts to brown and the egg muffin is firm to the touch in the middle.
Notes
This recipe yield 18 large egg cups or 72 mini egg cups. If using a food processor, make sure to use an extra large one as the batter so the batter does not leak out of the food processor. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.