Cottage Cheese Egg and Vegetable Muffins with Turkey Bacon
These Cottage Cheese, Egg, and Vegetable Muffins with Turkey Bacon are delicious and high in protein. They are great for on-the-go breakfast. If you need a quick and easy breakfast idea, this is it.
Ingredients
- 12 eggs
- 1 cup cottage cheese
- 2 cups diced broccoli
- 1 red bell pepper
- ½ cup shredded cheese
- ¼ cup shallots
- 8 slices turkey bacon
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp oregano
- salt to taste
Instructions
- Preheat the oven to 375 degrees F.
- Wash and chop the red bell pepper and broccoli.
- Finely chop the shallots.
- Cut the turkey bacon into small pieces.
- Add the eggs, garlic powder, salt, oregano, and black pepper to a large mixing bowl and whisk.
- Add the broccoli, cottage cheese, red bell pepper, turkey bacon, shredded cheese, and shallots to the mixing bowl and combine.
- Grease the muffin pan with olive oil and add about ⅓ cup of the mixture to each muffin cup. Transfer the muffin pan to the oven and bake at 375 degrees F for 30 minutes. I used one 12-cup muffin pan and one 6-cup muffin pan.
- Allow to cool for 5-10 minutes, add to an airtight container, and store in the refrigerator.
- When ready to eat, warm in the microwave for a minute and enjoy!
Notes
The muffins can be stored in the fridge for 4 days or in the freezer for a week.
You would need One 12-cup muffin pan and one 6-cup muffin pan for this recipe.