Boursin Cheese Egg Muffins (Low Carb)
These Boursin cheese egg muffins are so delicious, low carb and easy to make!
Ingredients
- 1 tbs olive oil
- 3 cups (265 g) broccoli, tiny florets + stems removed
- 1 small red bell pepper, small dice
- 1 medium zucchini, small dice
- 3 scallions, diced
- salt + pepper, to taste
- 5 oz (140 g) Boursin cheese
- 8 eggs
- 1/2 cup (105 g) cottage cheese
- salt + pepper, to taste
Instructions
- Preheat oven to 350℉. Spray the muffin slots with olive oil spray or grease with butter.
- Heat the olive oil in a large skillet over medium-high and sauté the broccoli, pepper, zucchini and scallions for 4-5 minutes. Season with salt and pepper to taste. Transfer vegetable mixture to a plate and set aside.
- In a blender, pulse together the Boursin, eggs, cottage cheese, salt and pepper until smooth. Next, evenly distribute the vegetable mixture to the bottoms of the muffin slots (about 1 heaping tablespoon). Pour the egg mixture on top of the veggies (almost to the top). Bake for 22-25 minutes or until golden brown on the edges. Allow the egg muffins to set in the pan for 10 minutes then transfer to a wire rack.
Notes
You may also like these Easy Broccoli + Cottage Cheese Egg Muffins
- Store leftovers in an airtight container in your fridge for up to 4 days.
- If you don't have Boursin Cheese, just sub in cream cheese or 1/2 cup cottage cheese, sour cream or ricotta cheese.
Calories: 123kcal, Carbohydrates: 3g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 123mg, Sodium: 152mg, Potassium: 183mg, Fiber: 1g, Sugar: 2g, Vitamin A: 686IU, Vitamin C: 31mg, Calcium: 47mg, Iron: 1mg
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