Egg Muffins

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  Egg, Whole, Large
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  Cottage Cheese (2%)(120g)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  ½ tsp salt ($0.02)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.02)

Instructions

1. 1Preheat the oven to 375°F. Finely chop or shred your chosen add-in ingredients and divide evenly into the wells of a non-stick 12-muffin tin (about 2 Tbsp per well); grease the wells lightly with butter or oil if the non-stick finish is worn.
2. 2Add the eggs, cottage cheese, salt, and pepper to a large blender and purée for about 30 seconds until completely smooth.
3. 3Pour the egg mixture evenly into each muffin well, filling them almost to the top.
4. 4Bake at 375°F for 18 minutes, or until the centers no longer look wet and the edges are barely golden brown—avoid overcooking or the muffins will become spongey.
5. 5Remove the muffin tin from the oven and allow the egg muffins to cool just enough to handle (about 5 minutes), then gently loosen each with a knife and transfer to a wire rack to finish cooling.
6. 6Once completely cooled, divide the egg muffins evenly into 6 airtight containers (2 muffins per container) and refrigerate until ready to eat, or enjoy warm immediately.