It’s no secret that eggs are a fabulous way to start your day. Protein, healthy fats and micronutrients – sign me up! But I’m the first to admit that the same old scramble can grow a little tiresome. So I’ve made it my mission to come up with some fresh, new, and exciting egg recipes. I give you – baked egg muffins! Keep reading for my secret ingredient, wink wink!
After a little experimentation in the kitchen, I whipped up a to-die-for breakfast recipe. Let me just say – it will rev up your morning engine along with your tastebuds. I give you – baked egg muffins made with my secret ingredient…cottage cheese!
Skeptical? I promise you, you won’t regret trying this. The cottage cheese gives the egg muffins a light, fluffy consistency. It also adds a boost of protein, which just makes me do a little happy dance. The trick is finding the right cottage cheese.
My go-to is Hood Country Style Cottage Cheese. Hood Cottage Cheese is high in protein (13 grams in just a ½ cup!), rich and creamy, and yet low in calories. And it has 0 grams of added sugar- can I get an amen?
This recipe is super easy to make – it took me about 10 minutes to throw together, and then the oven did the rest. It’s a delicious brunch option when you want to wow your company. Or it’s a solid weekly meal prep addition — make a big batch and hit those protein goals for days!
Hood Cottage Cheese Baked Egg Muffins with Capers and Salmon
- 2 cups diced vegetables (You can use any kind you like! I used zucchini, peppers, mushrooms, cherry tomatoes, and green onions. In a rush? Buy pre-chopped veggies!)
- 1 cup spinach, chopped
- 8 eggs
- 1/4 cup heavy cream OR half and half
- 1 cup Hood Country Style Cottage Cheese
- 2/3 cup shredded cheddar cheese
- 1/2 tbsp freshly minced herbs (I used parsley, chives, and basil)
- 1 tsp paprika
- 4 tbsp capers
- 12 slices thinly sliced smoked salmon
- salt and pepper, to taste
- Preheat oven to 375 degrees F. While the oven pre-heats, dice the vegetables and chop the spinach
- Then, sauté the diced vegetables over medium-high heat until they are soft (about 5-7 minutes). Add the chopped spinach during the final minute of sautéing to prevent it from becoming overcooked. Set aside to cool
- In a large bowl, add eggs, heavy cream, shredded cheddar cheese, herbs, and spices. Whisk until combined
- Stir in the sautéed vegetables
- Add Hood Country Style Cottage cheese
- Spray a muffin pan with cookie spray. Add 1/3 cup of the muffin mixture to each muffin cup
- Bake for about 30 minutes or until the eggs are set
- Layer serving plate with smoked salmon, place egg muffins on top of salmon, top with capers. For a little creaminess in your life, add a scoop of Hood Country Style Cottage Cheese on top of each egg muffin! Serve immediately or refrigerate for up to three days.