Egg Muffin
A hearty, high protein Egg Muffin that is perfect for a quick breakfast option or snack on the golf course or anywhere
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- ⅓ cup crumbled bacon - or diced ham or sausages
- ¼ cup diced sundried tomatoes in oil - drained on a paper towel
- ⅓ cup old cheddar - shredded
Instructions
- Preheat the oven to 375 ℉
- Line 9 cups of a muffin tin with silicone or paper liners or spray with no stick cooking spray
- Cook the bacon until just crisp and drain on a paper towel. Crumble when cooled
- Remove sundried tomatoes from jar and dice into small pieces. Drain on a paper towel
- Break the eggs into a large bowl. Add the cottage cheese to the eggs and blend with a hand blender (if desired)
- Add the bacon, sundried tomatoes and cheddar to the egg mixture and stir well.
- Divide the egg mixture evenly among the muffin cups, filling 3/4 full.
- Bake for 15 to 18 minutes or until they are just set. Overcooking will make them hard.
- Serve immediately or store in the refrigerator for 3 or 4 days. They freeze well. Just a short time in the microwave brings them back to perfect.
