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Egg Muffin Cups
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Prep Time
5m
Cook Time
20m
Total Time
25m
This egg muffin cup recipe combines the creamy texture of low-fat cottage cheese and feta with the savory flavor of prosciutto, sundried tomatoes, and diced mushrooms. Baked to perfection, these delicious and protein-packed muffin cups make a perfect grab-and-go breakfast or snack.
Ingredients
Servings:
9
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Preheat the oven to 325 °F.
2
In a blender, combine the 6 large eggs, ½ c low-fat cottage cheese, ½ c feta, pinch kosher salt, and pinch black pepper. Blend until smooth.
3
Pour the batter into silicone cups on a sheet pan.
4
Carefully add the sundried tomatoes, diced mushrooms, and crumbled proscuitto divided equally across all the baking cups. Use a chopstick to mix the toppings with the batter gently, but be careful not to dunk the toppings completely into the batter. You want to have some toppings peek out so the muffins look nicer and people can see what’s in each muffin.
5
Place the sheet pan and silicone cups into the middle rack of the oven. Add half an inch of warm water to the sheet pan.
6
Bake for 15-20 minutes or until the cups are firm with lightly browned edges.
7
Remove them from the oven and place them on a cooling rack.
8
Gently remove the egg white bites from the silicone cups and serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories96kcal4%
-
Fat7g0%
-
Saturated Fat3g0%
-
Carbohydrates1g0%
-
Fiber0g0%
-
Sugar0g0%
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Protein6g0%
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Cholesterol137mg6%
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Sodium200mg10%
Percent Daily Values are based on a 2,000 calorie diet.