Hood Cottage Cheese Baked Egg Muffins with Capers and Salmon
Light and fluffy veggie-filled egg muffins - perfect for any breakfast occasion!
Ingredients
- 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
Instructions
- 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.