Egg Muffins

Prep Time: 10 minutes

Cook Time: 12 minutes

Servings: 12

Price per serving: $2.30

Author: Kelli Foster


Egg Muffins


· Cooking spray or olive oil· 1 medium shallot, diced· 1 1/2 cups finely chopped broccoli (about 1 small crown, about 4 ounces)· 1/2 cup full-fat cottage cheese· 1 cup shredded sharp cheddar cheese (2 ounces)· 10 large eggs· 1/4 cup whole or 2% milk· 1 teaspoon kosher salt· 1/4 teaspoon freshly ground black pepper


Step 1Arrange a rack in the middle of the oven and heat to 400°F. Generously coat a 12-well standard muffin tin with cooking spray or olive oil.Step 2Evenly divide the shallot, broccoli, cottage cheese, and cheddar between the muffin wells.Step 3Place the eggs, milk, salt, and pepper in a large bowl and whisk until the eggs are completely incorporated. Pour into the muffin wells, filling each 1/2 to 3/4 full.Step 4Bake until the muffins are set and lightly browned around the edges, 12 to 14 minutes. Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to the loosen the muffins before removing them from the pan. Serve warm or cool completely on a wire rack before refrigerating or freezing.