Whenever I’m trying to do a healthy re-set (which I’m desperately in need of at the moment), I try to plan out my breakfasts ahead of time and prep them at the beginning of the week if possible.
This really sets you up for success. It’s hard to eat something unhealthy for breakfast (or skip the meal altogether) when you have something delicious already made and sitting in the fridge waiting for you saying “Eat me!”
And that, my friends, is where these delightful little egg muffins come into play. They are high in protein and packed with vegetables but still have enough cheese and flavor to make them something you actually want to reach for in the mornings.
Enough so… that not only do I recommend these for easy weekday grab-and-go breakfasts, but I would also whole-heartedly suggest these for a brunch gathering because they are already portioned out and easy for guests to eat. Whichever you decide to use these for… definitely make them ASAP!
*This blog post is sponsored in part by Hood Cottage Cheese.
As for the ingredients… you can sort of mix and match whichever veggies and meat you would like to use. For this recipe, I decided to use bacon, leeks and zucchini. Whatever you do, don’t skip the Hood Cottage Cheese with Cracked Pepper! Not only does it add extra protein, but it also gives the little egg muffins a wonderful texture, with a savory touch.
If you do decide to use zucchini, I find it super easy to shred in the food processor. More importantly, make sure you place the shredded zucchini in a clean dish towel and squeeze it as dry as you can possibly get it to avoid ending up with watery egg muffins.
If you decide to use bacon, you can fry up the pieces and drain on paper towels, leaving the accumulated grease in the pan and sauté the leeks in the delicious bacon fat!
From there, this recipe comes together super easy! Basically, just combine all of the ingredients, including a full container of Hood Cottage Cheese with Cracked Pepper.
Fill a prepared muffin pan with your egg mixture….
And bake at 350 degrees until muffins puff up and are cooked all the way through, and slightly browned on top.
Allow to cool slightly and enjoy hot or at room temperature. (And truth be told, I sometimes eat them cold!) You can store these in the refrigerator and heat up in the mornings for easy on-the-go breakfasts! (They also freeze really well.) What about you guys? What’s your go-to make-ahead breakfasts?
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- 4 oz Bacon, sliced into small strips
- 1 Leek, white and light green portions, sliced and rinsed of any dirt
- 10 eggs
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher Salt
- 1/4 cup butter, melted
- 2 cups Hood Cottage Cheese with Cracked Pepper
- 1-2 cups freshly shredded Cheese
- 1 cup Shredded zucchini, water squeezed out with a clean dish towel
- Preheat oven to 350 degrees.
- Place bacon in a medium frying pan over medium-high heat and cook until fat renders and bacon is crispy. Remove from pan with a slotted spoon and drain on paper towels, leaving bacon grease in pan.
- Sauté leeks in bacon grease until soft, about 5 minutes.
- Crack eggs into a large bowl and whisk until yolks are almost incorporated. Combine flour, baking powder and salt and whisk into egg mixture. Stir in melted butter.
- Fold in cottage cheese, shredded cheese and shredded zucchini.
- Spray cups of large muffin tin with nonstick spray and fill with egg mixture until 3/4 to 7/8 full.
- Bake for 20-25 minutes, or until cooked through and tops of eggs are lightly browned.
- Cool slightly and remove from muffin pan. Serve warm or store in an air tight container in the fridge for up to 5 days. (Alternately, you can also freeze egg muffins for up to 3 months.)
