Ingredients
Method
- Preheat your oven to 350°F.
- Spray your muffin tins generously with avocado oil. (We use silicone muffin tins because the eggs don't stick and they are so easy to clean.)
- In a blender or large bowl, whisk together the eggs, cottage cheese, milk, salt, and seasoning until smooth and combined.
- Add your meat, veggies, and cheese to each muffin cup first, then pour the egg mixture over the top to fill — but don't fill all the way to the top. The eggs will puff up in the oven and then flatten back down as they cool, so leave a little room.
- Bake at 350°F until golden and set. For mini muffin tins, start checking around 12–15 minutes. For regular size muffin tins, check around 20 minutes. Every oven is different so watch them closely and pull them when they are set — don't overcook or the texture will get tougher.
- Let them cool before removing from the tin. If they feel underdone when you try to remove them, pop them back in for 5 minute increments until they are firm. That happened with one of my tins and it was an easy fix!
- Eat warm, eat cold, or reheat on a skillet or camp stove.
Notes
Silicone muffin tins are a game changer — the eggs release so easily and cleanup is a breeze. We spray ours with avocado oil just to be safe.
Don't overfill — the eggs puff up and expand in the oven, so fill each cup about ¾ of the way.
Don't overcook — they will still taste good but the texture changes when overdone. Pull them when they are just set and let them finish as they cool.
Meal prep: These keep in the fridge for up to 5 days and freeze beautifully. Freeze in a single layer then transfer to a bag or container. Reheat in the microwave, on a skillet, or straight from frozen in the oven.
Camping: Make these ahead at home, keep them in the cooler, and reheat on a cast iron pan on the camp stove. Absolute camping breakfast gold.