3/4 C cottage cheese
Mix in bowl. Salt & pepper to taste. Spray muffin pan. Pour in mixture, leaving a little room because they will rise a tiny bit. Top with shredded cheese.
If you wanted to add additional ingredients for flavor (such as bacon, ham, peppers, onions) it's best to add them to each individual muffin to ensure an even distribution. Anything that tastes good in an omelet would work. Just top with a tiny bit of cheese as your last step.
Bake at 400 for 20 minutes.
These whip up really quickly and make great snacks/meals to keep on hand when you find yourself hungry.
If you need a quick breakfast, leftovers zap up in 30 seconds in the microwave.
With my sleeve, I eat two for a meal and one for a snack.
*Estimated nutrition info per one plain muffin:
***This was based on using 2/3C shredded Mexican cheese, but honestly I don't think I sprinkled that much on them. Who knows?! Next time I make these I'll measure out the shredded cheese before sprinkling so I can get a more accurate nutrition snapshot.
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