Airy Cheese Egg Cups (Printable Version)

# What You'll Need:

01 - 1 cup farm-style cottage cheese

02 - 6 large eggs

03 - 1 cup grated cheddar cheese

04 - 1 cup milk

05 - 1 teaspoon salt

06 - 1 teaspoon ground black pepper

07 - 1 teaspoon garlic powder

08 - 1 teaspoon onion powder

09 - 1 tablespoon finely diced fresh parsley

10 - 1 cup diced spinach leaves

11 - 1 teaspoon baking powder

01 - Set your oven to 375°F (190°C) and coat a muffin pan with cooking spray or pop in some paper liners.

02 - Grab a big bowl, crack all six eggs into it and beat them until they're completely mixed.

03 - Drop the cottage cheese into your egg mix and stir until it's all blended together.

04 - Add your milk and keep stirring until everything looks the same throughout.

05 - Toss in your grated cheddar and fold it through so it's spread out nicely in the mixture.

06 - Toss in your salt, black pepper, garlic powder, and onion powder, then give it a good stir to spread the flavors around.

07 - Cut up your parsley small and gently mix it into your bowl.

08 - Cut your spinach into tiny bits and stir it into your egg and cheese mix.

09 - Add your baking powder and stir everything one last time until it's totally mixed.

10 - Slowly pour your mixture into each muffin cup, making them about three-quarters full.

11 - Stick your pan in the hot oven and let it cook for around 20-25 minutes, until the tops turn golden and puff up.

12 - Stick a toothpick in the middle of one muffin to see if they're done. If nothing sticks to it, you're good to go.

13 - Take your pan out and let the muffins cool down for a bit before you pop them out. You can eat them warm or save them for later.

01 - Using cottage cheese makes these muffins super moist and packs them with extra protein for a fluffier bite.

02 - Try adding chopped peppers, sliced mushrooms, or diced zucchini for extra veggie goodness.

03 - You can keep these in your fridge for about 3 days or freeze them if you want them to last longer.