Ham and Cheese Egg Muffins
These Ham and Cheese Egg Muffins are a savory, low carb, high protein breakfast or snack that can be easily prepped ahead of time. The cottage cheese adds a creamy texture and a bit of tang, while the combination of cheddar and gruyere gives a delicious depth of flavor.
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded gruyere cheese
- 1 1/4 cup diced ham
Instructions
- 1
Preheat the oven to 350°F. Grease a 12 well muffin tin or use a silicone muffin mold.
- 2
In a blender, combine the eggs, cottage cheese, the gruyere cheese and half of the cheddar cheese, salt, garlic powder, and black pepper. Pulse until smooth.
- 3
Divide the ham evenly among the 12 wells of the muffin tin. Pour the egg mixture into the wells of the muffin tin, filling three quarters of the way full. Sprinkle the remaining cheddar cheese over top.
- 4
Bake for 15 to 20 minutes, or until the eggs are set in the center and the tops are lightly golden brown.
Cook it from the original
This recipe comes from peaceloveandlowcarb.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on peaceloveandlowcarb.com