Egg Cups - RELOADED

Anothhhaaaaa one. Do you think you guys will get bored of me making foods in muffin & waffle shapes? I feel like these days that is all I do. I will have to start getting creative. But in the mean time - try these, because they are so good, so easy, and will make your morning routine so much easier this week if you have them ready to go. 

Alsoooo - these have a secret ingredient in them that literally took them to the next level. Boosted their volume, upped the protein & flavor like you cannot believe. 

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Ingredients:

  • 12 eggs OR 6 eggs + 6 whites
  • A ton of chopped veggies that you love - like at least 2 cups let's say - I made them twice today with a different combo of veggies each time - think zoodles (spiralized zucchini), onion, chopped broccoli, peppers, kale, artichokes -- literally ANYTHING)  
  • 1/2 cup cottage cheese (i used Good Culture!) * SECRET INGREDIENT ALERT!!
  • 1/2 cup shredded low fat mozzarella cheese 
  • garlic & herb, no salt seasoning 

Directions:

1.     Preheat oven to 350°. Coat a 12 cup muffin tray with cooking spray.

2.    In a large bowl, beat eggs.

3.    Add all those veggies, sprinkle in seasoning, stir in cottage cheese, followed by shredded cheese. Mix to combine.

4.    Spoon by 1/3 cup into muffin cups coated with cooking spray.

5.     Bake 20-25 minutes or until a knife inserted near the center comes out clean. 

 Yield: 1 dozen

Serving Size: ~2 muffins - suggest to make your own egg sandwich out of them with GG crackers & a little avocado - HOT DAMN! ((or toast or english muffin or in a wrap or however makes you happy!)

 

XO!

J