Name: High-Protein Egg Muffins
Ingredients: cooking spray or olive oil; 1 medium shallot, diced; 1 ½ cups finely chopped broccoli; ½ cup cottage cheese; 1 cup shredded sharp cheddar cheese; 10 large eggs; ¼ cup milk; 1 tsp kosher salt; ¼ tsp freshly ground black pepper

High-Protein Egg Muffins

close up of a muffin tin filled with egg and vegetable cups

These egg muffins make a perfect grab-and-go breakfast. They are packed with protein to help keep you satisfied and energized all morning long!

cooking spray or olive oil

1 medium shallot, diced

1 ½ cups finely chopped broccoli

½ cup cottage cheese

1 cup shredded sharp cheddar cheese

10 large eggs

¼ cup milk

1 tsp kosher salt

¼ tsp freshly ground black pepper

Arrange 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.

Evenly divide the shallot, broccoli, cottage cheese, and cheddar between the muffin wells.

Place 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.

Bake 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.

Recipe from: the kitchn

Ingredients