Whatever protein you need in the morning, get all the protein in a small alcoholic, cheese, delicious cup! in Cottage Paneer Baked Eggs The perfect for a quick Breakfast On any time of the day or on a snack filled with protein.
we have made Asparagus and mushroom egg cups, Turkish Fajita Egg Cup, All-American Hash Brown Egg CupAnd more … but we have not yet made cottage cheese baked eggs. And now that we have, we are never going back!
Adding cottage cheese to egg cups brought them together 9 grams of protein per egg cupWhich means that you can pack for breakfast or 3 egg cups and tally 18G or 27g protein. We all get fit food here.
You all have to lay eggs, add cottage cheese, fill your cup, add topping, and bake some eggs of eggs for the week! We make egg cups all the time for a reason, friends! They are very easy and so great for food preparation.
Top Tips from Fit Foody Kitchen ⤵
- Bake time will be different by oven. Keep an eye on your oven to ensure that the eggs do not overcome the eggs!
- If you are using a silicone muffin mold, make sure Keep mold on a baking sheet before filling itOr you will be left with an egg-Y Mess (we know from experience).
- Do not need to mix your cottage cheese For this recipe; Great taste in small cheese curd eggs! But if you would like a smooth cottage cheese texture (aka no dour), feel free to mix your cottage cheese until smooth in a high -speed blender with eggs.
- Eggs: You will need 12 large eggs to cut these cottage cheese eggs – one for each muffin cup!
- 2% cottage cheese: These egg cups add moisture, protein and a delicious thing taste.
- Chopped cake cheese: It adds delicious cheese good to baked eggs.
- Sea salt and cracked pepper: Just a spraying of each will bring out all natural tastes.
- Muffin Tin or Silicon Mold: Either the option will work for these ripe eggs. Be sure to lubricate the tin or mold before adding to the material.
Re -purpose
Silicon muffin mold
Here is our favorite silicone muffin mold to use for baking and no-bock desserts!
Funny mix-in ideas
Different spices or chopped vegetables make these cottage cheese baked eggs a great extra. Consider adding delicious combinations:
These cottage cheese baked eggs can be stored in an airtight container in the fridge 3 days (Aka, they are perfect for food!).
Want to add more to your breakfast plate?
While your cottage cheese egg recipe is baking, learn How to cook on the stove And whip on it Delicious Strawberry, Avocado and White Chedder ToastYou can’t also have breakfast without a hot cup of coffee! Our Coffee is fantastic.
If you are an iced coffee person (equal), learn How to make cold brow coffee At home in a few simple stages.
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Preheat the oven at 350ºF and spray a silicone mold or metal muffin tin with non-stick cooking spray.
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Whisk eggs in a large bowl; Be sure to tighten the eggs strictly so that they are fully combined. Add cottage cheese, salt and pepper to the bowl.
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Fill each muffin cup with egg mixture and cup and top with chopped cheese.
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Bake the eggs for 18-22 minutes or through an egg cup. Serve with fresh chivs.
- Bake time will be different by oven.
- If you are using a silicone muffin mold, be sure to place the mold on the baking sheet before filling it, or you will be left with a mess.
- Feel free to add mix-in to egg cups. Separate spices or chopped vegetables are a great addition.
Calorie: 100 Kilo calorie, Carbohydrate: 1 Yes, Protein: 9 Yes, thick: 7 Yes, Fiber: 0.02 Yes, Sugar: 1 Yes
Nutrition information is calculated automatically, so only should be used as an estimate.
Photography: The photos taken in this post are from Wooden Skilllets by Erin.
