Egg Muffins


What you need:

-1 medium onion, diced

-1 large bell pepper, diced

-3 medium carrots, diced or grated

-6 oz. mushrooms, diced

-1 tsp. oregano

-1/2 tsp. garlic powder

-1/4 tsp. red pepper flakes

-1/4 tsp. black pepper

-10 oz. package frozen spinach (pr fresh)

-2 cups nonfat cottage cheese

-7 eggs, lightly beaten

-4 oz. low-fat shredded cheese

How to:

Preheat oven to 375 degrees. Spray muffin tin with non-stick cooking spray. In a large non-stick skillet, saute onion, bell pepper, carrots, and mushrooms until tender; season with oregano, garic powder, red pepper flakes, and black pepper. Stir in spinach and cook until all liquid from spinach has been absorbed. Remove from heat. In a large mixing bowl, stir together cottage cheese, eggs, and shredded cheese. Once combined, stir in vegetable mixture. Distribute mixture into prepared muffin tin and bake for about 30 minutes until eggs are set. Remove from oven and let cool for about 5 minutes before serving. Keeps refrigerated for 5 days and frozen for 1 month. 

Makes 12 muffins; 1 muffin=90 calories, 7g protein, and 2g carbs. 

*For fewer calories, use egg whites or 'eggbeaters' instead of whole eggs. Also, feel free to substitute whatever vegetables you like or happen to have on hand...artichokes, leeks, broccoli, etc. 




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