HIGH PROTEIN ZUCCHINI MUFFINS
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6 eggs 1/2 cup cottage cheese or feta 1/2 cup shredded zucchini 1/4 cup diced bell peppers (any color you prefer) 2 tablespoons chopped fresh herbs (such as basil or parsley) S&P cooking spray or olive oil for greasing the muffin tin
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DIRECTIONS
- Preheat oven to 350°F.
- In a bowl, whisk the eggs together until well beaten. Season with salt and pepper. Add cottage cheese and stir until well incorporated.
- Grease a muffin tin with cooking spray or oil to prevent sticking.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about half full (the mixture will make about 8 muffins). Divide diced peppers and zucchinis evenly and add to the egg mixture, filling each cup about 3/4 full.
- Set the muffin tin onto a deep sheet pan and pour about a cup of water into the sheet pan creating a "bath" (this step is not mandatory but it will help to steam the muffins and create a more fluffy texture).
- Transfer the sheet pan into the preheated oven and bake until the egg muffins are set and slightly golden on top, about 20-25 min.
- Remove from the oven and set aside to cool for about 4 min.
- Carefully remove the egg muffins from the tin. Plate and garnish with chopped herbs and a spicy sauce of your choice if desired. Enjoy!
NOTES:
These egg muffins are packed with protein from the eggs and cottage cheese. The addition of shredded zucchini and diced bell peppers provides a dose of veggies and added nutrients. They are easy to make and can be prepared in advance for a quick breakfast on busy mornings!
