Ingredients
Equipment
Method
Instructions
- Heat oven to 375°F (190°C). Grease all 12 holes of the muffin tin generously, including the top edges.
- Whisk eggs in a large bowl until yolks and whites are fully combined. Add cottage cheese, Dijon mustard, garlic powder, salt and pepper. Whisk again until incorporated. Small cottage cheese curds in the mixture are normal.
- Stir in shredded cheddar, diced bell pepper, chopped spinach and spring onions.
- Divide evenly between the 12 muffin holes, filling each about three quarters full. Scatter a little extra cheddar on top of each if desired.
- Bake for 22 to 25 minutes until set in the center, puffed and golden on top. A toothpick inserted in the center should come out clean.
- Cool in the tin for 5 minutes before running a knife around the edges and removing. Serve warm or cool completely before storing.
Nutrition
Notes
Full-fat cottage cheese gives the best texture. If using low-fat, drain through a fine mesh strainer for 10 minutes first.
Avoid raw watery vegetables (zucchini, raw tomatoes, raw mushrooms) as they make the centers wet. Pre-cook and dry out first if using.
Any cooked meat can be added - bacon, sausage, ham, chorizo. Must be cooked and cooled before adding to the mixture.
Fridge: airtight container for up to 5 days. Reheat in microwave 45 to 60 seconds.
Freezer: freeze individually first, then bag. Up to 3 months. Reheat from frozen 90 seconds in microwave.
