Ingredients:

  • 6 large Eggs
  • 1 cup (225g) cottage cheese, full fat
  • 0.5 tsp (3g) sea salt
  • 0.25 tsp (1g) freshly cracked black pepper
  • 0.25 tsp (1g) garlic powder
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1 cup (30g) fresh baby spinach, finely chopped
  • 0.25 cup (40g) red bell pepper, finely diced
  • 2 green onions, thinly sliced

Instructions:

  1. Preheat your oven to 190°C (375°F) and generously grease a 12 cup muffin tin. Note: Using a silicone tin makes removal much easier later.
  2. Whisk the 6 large eggs in a large mixing bowl until the yolks and whites are completely combined and slightly frothy.
  3. Fold in the 1 cup (225g) of full fat cottage cheese, ensuring the curds are distributed throughout the liquid eggs.
  4. Season the mixture with the 0.5 tsp (3g) sea salt, 0.25 tsp (1g) black pepper, and 0.25 tsp (1g) garlic powder.
  5. Stir in the 1 cup (115g) of sharp cheddar cheese and the thinly sliced green onions until the mixture looks thick and colorful.
  6. Add the 1 cup (30g) of finely chopped spinach and 0.25 cup (40g) of diced red bell pepper, folding gently so they don't all sink to the bottom.
  7. Portion the mixture into the prepared muffin tin, filling each cup about three quarters of the way to the top.
  8. Bake for 25 minutes until the tops are slightly puffed and the edges are golden brown.
  9. Check for doneness by gently pressing the center of a muffin; it should feel firm and spring back rather than wobbling.
  10. Cool in the pan for 5 minutes until the muffins pull away from the edges, then use a plastic knife to gently lift them out.