Ingredients
The following ingredients have 4 Servings
- 1 tablespoon onion, peeled and grated ((or 1/4 teaspoon onion powder))
- 1/2 cup butternut squash, finely grated ( (or leftover diced roasted squash, minced broccoli, grated carrot, or minced spinach))
- 2 eggs lightly beaten
- 1/2 cup cottage cheese ((drained if needed))
- 1/4 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
Instruction
- Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray very well.
- Stir together all ingredients in a medium bowl.
- Spoon into muffin cups, filling about to the brim.
- Bake for 18-20 minutes or until firm to the touch and golden brown around the edges.
- Let cool for about 5 minutes in the pan before serving to allow them to firm up a bit. Use a paring knife around the edges to help remove them if needed Serve warm or at room temperature.
