These savory muffins are packed with nutritious ingredients and are so quick to bake up—and they work so well to make ahead.
1
– Eggs – Cottage cheese – Shredded cheese – Shredded butternut squash, grated carrot or minced broccoli – Minced or grated fresh onion or onion powder – Parmesan cheese
2
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.
3
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.
4
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.
5
Serve warm or at room temperature. – You can also pack these egg and cheese mini muffins in a packed daycare lunch or school lunch.
Click the link below to see the full recipe, more tips and possible dietary replacements.