Easy Bacon and Egg Muffins

Name: Easy Bacon and Egg Muffins
Total time: 1 h 2 min
Ingredients: ▢ 4 large eggs (lightly beaten); ▢ 1/2 cup cottage cheese (2% or 4% fat works best here); ▢ 1/2 cup shredded cheddar (Colby Jack, or fontina cheese); ▢ 4 slices crisp-cooked bacon (crumbled; or sub in or add 1/4 cup shredded spinach); ▢ 1/4 cup all-purpose flour; ▢ 1/2 teaspoon dried thyme (or rosemary, optional)

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Total: 62

Servings: 12

Cost: $2.43 /serving

Ingredients

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▢ 4 large eggs (lightly beaten)▢ 1/2 cup cottage cheese (2% or 4% fat works best here)▢ 1/2 cup shredded cheddar (Colby Jack, or fontina cheese)▢ 4 slices crisp-cooked bacon (crumbled; or sub in or add 1/4 cup shredded spinach)▢ 1/4 cup all-purpose flour▢ 1/2 teaspoon dried thyme (or rosemary, optional)

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Instructions

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Step 1

Preheat the oven to 350 degrees F and grease a 24-cup a mini muffin tin well with nonstick spray. (I use classic Pam.)

Step 2

Add the eggs to a bowl and lightly beat with a fork.

Step 3

Add the rest of the ingredients, cutting up the bacon with a fork or crumbling it in. (Add spinach if using.)

Step 4

Spoon into the prepared muffin cups, using about 1 tablespoon in each cup.

Step 5

Bake for 16-18 minutes or until firm to the touch and golden brown around the edges.

Step 6

Let cool for 2-3 minutes in the pan, then run a paring knife around the edges to help loosen. Be gentle. Serve warm or at room temperature or store for later.