Easy Broccoli + Cottage Cheese Egg Muffins (Low Carb)
These broccoli egg muffins are high protein with the use of cottage cheese!
Ingredients
- 1 tbs olive oil
- 3 scallions, chopped
- 1 medium head broccoli, cut into florets, no stems
- 8 eggs, lightly beaten
- 1 cup cottage cheese
- 1/3 cup milk
- 4 slices ham, diced
- 1/2 cup shredded cheese
- 1/4 cup grated parmesan
- salt + pepper, to taste
Instructions
- Preheat oven to 350℉. Spray the 12 slot muffin tray with olive oil or butter.
- Heat the olive oil in a large skillet over medium heat. Add in the scallions and stir for 1 minute. Then add in broccoli and sauté for 4-5 minutes. Season with salt and pepper to taste.
- In a large bowl, add in the eggs and beat them. Whisk in the cottage cheese and milk. Next, add in the sautéd broccoli, ham, parmesan, shredded cheese, salt, pepper and mix together until incorporated. Fill each muffin slot until almost full. Place the muffin tray into a separate rimmed baking sheet and bake for 23-25 minutes or golden around the edges.
Notes
You may also like these 4 Ingredient Spinach and Feta Egg Cups
- Store leftovers in an airtight container in the fridge.
- Instead of ham you can use bacon.
- Instead of cottage cheese you can use ricotta cheese.
- The reason I place the muffin tray into another rimmed sheet is because my muffins over-flowed a little onto the bottom of my oven.
Nutrition
Calories: 137kcal | Carbohydrates: 5g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 293mg | Potassium: 271mg | Fiber: 1g | Sugar: 2g | Vitamin A: 589IU | Vitamin C: 46mg | Calcium: 108mg | Iron: 1mg