Cottage Cheese Egg Cups
Equipment
- 1 standard size muffin tin
- 12 paper cupcake liners
Ingredients
- cooked veg (e.g. mushrooms, broccoli, sweet potato)
- 1 T bacon grease
- raw veg (e.g., scallions, peppers, spinach)
- 8 eggs
- 1 cup cottage cheese
- 1 ½ cups cheddar cheese
- ½ t kosher salt
- ¼ t black pepper
Instructions
- Preheat the oven and prep - Preheat the oven to 325℉, convection bake setting. Chop all veg and saute the veg you plan to cook in the bacon fat. Shread the cheese. Line the cups of the muffin tin.
- Blend the eggs - Place the eggs, cottage cheese, 1 cup of shredded cheddar, and the salt and pepper in a blender. Blend just until the mixture is smooth and frothy.
- Build the egg cups - Pour the egg mixture into the lined cups of the muffin tin, distributing it evenly. Spoon the raw and cooked veg into each cup. Top with the remainder of the cheese.
- Bake - Bake in a water bath for 25 - 30 minutes, until set. Remove the muffin tin from the water bath and let cool for about 5 minutes, then gently remove the egg cups from the pan.