These are a fantastic option for breakfast, lunch, snack or even a dinner with some extras. Excellent for preparing in advance, these muffins can be stored in the fridge or freezer and eaten hot or cold.
The base mix of eggs and cottage cheese can be used with any veg or additional protein option. I like leeks and leftover chicken but this mix of beans and peppers is lovely.
Recipe makes 12 muffins. Depending on your appetite, dietary need or level of hunger, 4 of these would be a good portion for breakfast or lunch. 4 muffins will be almost 30g protein.
Ingredients
5 large eggs
2 egg whites (from a carton, for extra protein)
150g cottage cheese (extra protein and calcium)
Mixed veg (I used courgette and peppers)
1/2 tin cannelini beans (or any large pulse). This is a great way to add in extra protein and fibre. But I like it for the bite it gives the muffins.
25g grated cheese
Method
Preheat oven to 180.
Saute the veggies, cool and add in the beans.
Whip up the cottage cheese, eggs and egg whites and stir in 1/2 the grated cheese.
Pop a spoonful of the veg and bean mix in each muffin well.
Pour in the egg mix but don't fill to the top as the muffins will puff up when cooked. Sprinkle the rest of the cheese on top.
Cook for about 25 minutes until just firm to the touch.
Nutritionists tip:
The best muffin tray here is the silicon type. No need to grease or oil.
If you're not sure about the lumpy cottage cheese, blitz in a processor and you'll not even notice.
Leftover cooked chicken is a great addition.
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