Ingredients
Scale
- 8 eggs
- 1 cup cottage cheese low-fat or full-fat. i recommend using good culture.
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon fine kosher salt or to taste
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup sliced cooked breakfast sausage links
- 3 tablespoons chopped chives
Instructions
- Preheat the oven to 325° F and prepare your muffin pan. Silicone pans do not need cooking spray, but standard pans should be sprayed generously.
- Combine eggs, cottage cheese, cheddar cheese, salt, and spices in a blender. Blend on low until smooth, avoiding high speeds to prevent froth.
- Evenly distribute the breakfast sausage and chives into each muffin cup. Pour the egg mixture over the sausage and chives, filling each cup about 3/4 full.
- Bake in the middle rack for 22-25 minutes until set and lightly golden. Allow to cool in the pan for 5 minutes before transferring to a plate or cooling rack. Serve warm or cold.
Notes
Using a silicone muffin pan can help prevent sticking, making for easier release.
Try customizing the recipe by adding different vegetables or herbs based on your preference.
Nutrition
- Serving Size: 1 bite
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.