Cottage Cheese Egg Cups

Ingredients

• 8 eggs

• 1 cup cottage cheese

• 1 cup chopped greens (spinach, kale, chard, whatever is threatening to wilt in the fridge)

• ½ cup shredded cheese (cheddar, feta, parmesan, etc.)

  
  

Optional additions:

• chopped onion or a couple scallions

• cooked sausage or bacon

• roasted mushrooms

• herbs

• hot sauce

• cherry tomatoes

  
  

Instructions

1. Preheat oven to 375°F. Grease a muffin tin well.

2. Sauté onions and any sturdier vegetables for a few minutes until softened. If using greens, cook just until wilted.

3. In a bowl, whisk together eggs, cottage cheese, shredded cheese, salt, and pepper.

4. Stir in vegetables and any meat or herbs.

5. Divide into muffin cups, filling each about ¾ full.

6. Bake 20–25 minutes until puffed and just set in the center.

7. Let cool slightly before removing.

They keep well in the fridge and reheat nicely.

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