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Hood Cottage Cheese Baked Egg Muffins with Capers and Salmon

Light and fluffy veggie-filled egg muffins - perfect for any breakfast occasion!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 muffins
Ingredients Method

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

Method
 

  1. Preheat oven to 375 degrees F. While the oven pre-heats, dice the vegetables and chop the spinach
  2. 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
  3. In a large bowl, add eggs, heavy cream, shredded cheddar cheese, herbs, and spices. Whisk until combined
  4. Stir in the sautéed vegetables
  5. Add Hood Country Style Cottage cheese
  6. Spray a muffin pan with cookie spray. Add 1/3 cup of the muffin mixture to each muffin cup
  7. Bake for about 30 minutes or until the eggs are set
  8. 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.