Description
Learn how to make delicious Mini Egg Muffins with Cheese and Veggies in this easy recipe. Perfect for a quick and nutritious breakfast or snack!
Ingredients
- – 1 tablespoon (15 ml) onion, peeled and grated (or 1/4 teaspoon (1 ml) onion powder)
- – 1/2 cup (120 ml) butternut squash, finely grated (or leftover diced roasted squash, minced broccoli, grated carrot, or minced spinach)
- – 2 eggs lightly beaten
- – 1/2 cup (120 ml) beef cottage cheese (drained if needed)
- – 1/4 cup (60 ml) shredded cheddar cheese
- – 2 tablespoons (30 ml) grated Parmesan cheese
Instructions
- Set your oven to 350°F and thoroughly coat 12 mini muffin tins with nonstick spray.
- In a medium-sized bowl, combine all the ingredients until well mixed.
- Distribute the mixture evenly into the muffin tins, filling them to the top.
- Place in the oven and cook for 18-20 minutes, or until they are set and have a golden hue around the edges.
- Allow them to cool in the pan for approximately 5 minutes to firm up before serving. Use a small knife to gently release them from the edges if necessary.
- Enjoy them warm or at ambient temperature.
Notes
- Experiment with different vegetables such as minced broccoli or grated carrot to enhance flavor and nutrition.
- Make sure to drain the beef cottage cheese if necessary to avoid excess moisture in the muffins.
- Feel free to mix up the cheese varieties by trying different types of cheddar or Parmesan for a unique taste.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 80
- Fat: 5g
- Protein: 6g
Keywords: butternut squash muffins, cheesy egg bites, savory mini quiches, baked cottage cheese, healthy breakfast bites