Ingredients
The following ingredients have 4 Servings
- 4 large eggs ((lightly beaten))
- 1/2 cup cottage cheese ((2% or 4% fat works best here))
- 1/2 cup shredded cheddar ((Colby Jack, or fontina cheese))
- 4 slices crisp-cooked bacon ((crumbled; or sub in or add 1/4 cup shredded spinach))
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme ((or rosemary, optional))
Instruction
- Preheat the oven to 350 degrees F and grease a 24-cup a mini muffin tin well with nonstick spray. (I use classic Pam.)
- Add the eggs to a bowl and lightly beat with a fork.
- Add the rest of the ingredients, cutting up the bacon with a fork or crumbling it in. (Add spinach if using.)
- Spoon into the prepared muffin cups, using about 1 tablespoon in each cup.
- Bake for 16-18 minutes or until firm to the touch and golden brown around the edges.
- Let cool for 2-3 minutes in the pan, then run a paring knife around the edges to help loosen. Be gentle. Serve warm or at room temperature or store for later.