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Description
A simple and nutritious low-carb breakfast option made with cottage cheese and eggs, perfect for a quick morning meal.
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon chopped fresh chives
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone cups.
- In a bowl, whisk the eggs until well beaten.
- Add the cottage cheese, cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well.
- Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
- Sprinkle chopped chives on top.
- Bake for 20-25 minutes or until the eggs are set and lightly golden.
- Let cool for a few minutes before removing from the tin. Serve warm.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave for 30-60 seconds before serving.
- Customize with your favorite herbs or vegetables like spinach or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 190mg