Spinach + Cheddar Egg Muffins (LC)
Ingredients
- 6 eggs
- 60g full-fat cottage cheese
- 60g grated cheese
- Handful baby spinach, sliced thinly
- Black pepper, for seasoning
- ½ tsp garlic powder
To serve (per portion):
- Large mixed salad (of your choice: mixed leaves, tomatoes, peppers, red onions, cucumber etc.)
- 1 tbsp coleslaw
Instructions
Preheat the oven to 200°C.
Grease a 6-mould muffin tray with oil or use silicone muffin liners.
Add all of the eggs and cottage cheese to a bowl and whisk to combine.
Add the remaining ingredients and stir to combine.
Divide the mixture evenly across the 6 muffin holes.
Bake for 15-20 minutes or until the eggs have set.
Serve with your choice of salad and coleslaw.
Note - This recipe makes 6 muffins; 2-3 is a portion. Store the remaining muffins in an airtight container in the fridge for 3-4 days or freeze for 2 months.