Post by Loupy on Apr 12, 2019 4:18:24 GMT -7
Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese
From: Kevin @ www.closetcooking.com/cottage-cheese-and-egg-muffins-with-ham/
These cottage cheese and egg muffins are one of my favorite breakfasts and since I had some leftover ham I figured that it was a great opportunity to update this recipe. I particularly like the ham and cheese combo but I use other ingredients depending on what I feel like. Because of all of the moisture from the cottage cheese these muffins come out nice and light, fluffy and moist and what’s better is that with a minute in the microwave the leftovers from the fridge are just as good as freshly made so you can make a batch on the weekend and have quick breakfasts for the week. They also freeze really well so you can make them for later on when you know you will be busy. What a great way to enjoy some leftover ham, or a great reason to pick up some more ham!
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Servings: 6
(2 muffin servings)
Ingredients
1 cup cottage cheese
4 eggs, lightly beaten
1 cup flour (gluten-free for gluten-free)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces ham, diced
1/2 cup cheddar cheese, shredded
2 green onions, sliced
Directions
Mix the cottage cheese, eggs, flour, baking powder and salt followed by the ham, cheddar cheese and green onions.
Pour into a greased 12 muffin pan.
Bake in a preheated 400F/200C oven until golden brown and a toothpick poked into the center comes out clean, about 25-30 minutes.
Option: Instead of ham and cheese, use your favorite ingredients! (I like to add pickled jalapenos to these!)
Note: These muffins freeze well!
Nutrition Facts:
Calories 223
Fat 8.6g
Saturated 3.9g
Cholesterol 133mg,
Sodium 589mg,
Carbs 18g
Fiber 0.8g,
Sugars 1g),
Protein 18g
From: Kevin @ www.closetcooking.com/cottage-cheese-and-egg-muffins-with-ham/
These cottage cheese and egg muffins are one of my favorite breakfasts and since I had some leftover ham I figured that it was a great opportunity to update this recipe. I particularly like the ham and cheese combo but I use other ingredients depending on what I feel like. Because of all of the moisture from the cottage cheese these muffins come out nice and light, fluffy and moist and what’s better is that with a minute in the microwave the leftovers from the fridge are just as good as freshly made so you can make a batch on the weekend and have quick breakfasts for the week. They also freeze really well so you can make them for later on when you know you will be busy. What a great way to enjoy some leftover ham, or a great reason to pick up some more ham!
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Servings: 6
(2 muffin servings)
Ingredients
1 cup cottage cheese
4 eggs, lightly beaten
1 cup flour (gluten-free for gluten-free)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces ham, diced
1/2 cup cheddar cheese, shredded
2 green onions, sliced
Directions
Mix the cottage cheese, eggs, flour, baking powder and salt followed by the ham, cheddar cheese and green onions.
Pour into a greased 12 muffin pan.
Bake in a preheated 400F/200C oven until golden brown and a toothpick poked into the center comes out clean, about 25-30 minutes.
Option: Instead of ham and cheese, use your favorite ingredients! (I like to add pickled jalapenos to these!)
Note: These muffins freeze well!
Nutrition Facts:
Calories 223
Fat 8.6g
Saturated 3.9g
Cholesterol 133mg,
Sodium 589mg,
Carbs 18g
Fiber 0.8g,
Sugars 1g),
Protein 18g
