How to Make Veggie Souffle Egg Muffins
Light and fluffy, these little breakfast muffins are packed with flavor. They are perfect for a large get together or can be frozen and reheated for a quick breakfast on the go.
Step-By-Step Instructions:
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Preheat the oven to 350 degrees F. Spray 2 12-cup muffin tins with cooking spray.
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Separate the egg whites from the egg yolks.
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In a large bowl, beat the egg yolks and cottage cheese with a hand or stand mixer on medium high until creamy.
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In another large bowl, beat the egg whites until stiff peaks form.
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Mix the vegetables and spices into the egg yolk mixture and combine well.
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Gently fold the egg whites into the egg yolk and vegetable mixture.
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Using a scoop or large spoon, divide the egg mixture evenly between 18 of the muffin cups.
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Place the tins in the preheated oven and bake for 25–30 minutes, until puffed and brown on the top.
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Remove from the oven and cool for 5 minutes. Gently remove the muffins from the tins.
Nutrition facts
6 Servings
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Serving Size
3 muffins
- Amount per serving Calories 100
- % Daily value*
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Total Fat
5g
6%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 190mg 63%
- Sodium 220mg 10%
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Total Carbohydrate
3g
1%
- Dietary Fiber 1g 4%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 9g
- Potassium 146mg 3%
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