Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 1 cup sautéed mushrooms
- 1/4 cup fresh herbs (chives, parsley, or dill)
- 1 cup vegetables (spinach, bell peppers)
- 1/2 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- Sauté the mushrooms in olive oil over medium heat until golden and tender. Season with salt and pepper.
- Whisk together the eggs in a bowl, then mix in the cottage cheese until creamy.
- Add the sautéed mushrooms and herbs into the egg mixture.
- Season with a sprinkle of salt and pepper.
- Distribute the mixture evenly into the greased muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes, or until muffins puff up and a toothpick comes out clean.
- Cool for a few minutes before serving warm or at room temperature.
Notes
Allow ingredients to reach room temperature for fluffier texture. Avoid over-mixing for the best muffins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian