Ingredients
6 large eggs
4 oz (120 g) bacon
7 oz (200 g) cottage cheese
1/2 cup (50 g) feta cheese, crumbled
1/4 cup (60 g) cream
2 green onions, chopped
Pinch of nutmeg
1/4 tsp (1 g) salt
1/4 tsp (1 g) freshly ground black pepper
Instructions
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Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or use silicone muffin cups.
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Fry the bacon over medium-high heat until crispy. Transfer to a paper towel-lined plate to cool, then chop into small pieces.
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In a medium bowl, whisk the eggs together with salt, pepper, and nutmeg.
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Stir in the cream, cottage cheese, feta cheese, and green onions. Mix well.
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Add the chopped bacon and stir to combine.
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Divide the mixture evenly between the muffin cups, filling each about three-quarters full.
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Bake for 25-30 minutes, or until the muffins are puffed up and golden brown.
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Allow them to cool slightly before removing them from the tin. Serve warm or at room temperature
Notes
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For extra veggies, you can add spinach, bell peppers, or mushrooms.
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Swap the bacon for ham, turkey, or sausage for a different protein.
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If you don’t like feta, try cheddar, mozzarella, or Swiss cheese.
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For a spicy kick, add a dash of chili flakes or hot sauce.
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If you prefer a vegetarian version, just omit the bacon and add more veggies.
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Store these muffins in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
