Protein Egg Muffins
Protein Egg Muffins
Protein packed breakfast muffins that aren't soggy. They stay nice and creamy! They're simple and last for 4-5 days in the fridge, perfect for bringing to work during the week! Did you make this recipe? Scroll down, below this recipe to the comment section, leave a ⭐⭐⭐⭐⭐ rating below! Your review helps other bakers find recipes they'll love and supports my small baking business. I read every single one.
Ingredients
- 12 eggs
- 16 oz egg whites (1 box)
- 1.5 cups cottage cheese
- 15-20 slices Canadian bacon
- 2 Tbsp everything bagel seasoning
- 1/8 tsp baking soda (a pinch)
- sprinkle of cheddar cheese over each muffin
Instructions
- Preheat the oven to 350F.
- Grease 2 regular size muffin trays.
- Blend the cottage cheese until smooth.
- Whisk the eggs, egg whites, cottage cheese, and seasoning together until combined.
- Put 1/4 cup egg mixture into each muffin cup. Be sure to fill the cups only half way with liquid.
- Drop in some chopped Canadian bacon. (only add toppings until the muffin cup is 2/3 full. Do NOT bring liquid level to the top of the muffin cup)
- Sprinkle each muffin with cheddar cheese.
- Bake at 350F for 20 minutes. You want the middles to be slightly golden.