Ingredients:

  • 8 large eggs
  • 1.5 cups small curd full-fat cottage cheese
  • 1 cup sharp cheddar cheese, shredded and divided
  • 0.5 cup oat flour
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 0.25 cup fresh chives, finely minced
  • 0.5 cup red bell pepper, finely diced
  • 1 cup baby spinach, chopped small

Instructions:

  1. Preheat oven. Set your oven to 375°F and grease a 12 cup muffin tin generously with butter or non stick spray.
  2. Whisk eggs. In a large bowl, beat the 8 eggs until the whites and yolks are completely unified.
  3. Add dairy. Fold in 1.5 cups cottage cheese and 0.75 cups of the shredded cheddar.
  4. Incorporate dry goods. Whisk in 0.5 cup oat flour, 0.5 tsp baking powder, salt, and pepper.
  5. Prep vegetables. Stir in the 1 cup chopped spinach, 0.5 cup diced red pepper, and 0.25 cup chives.
  6. Top with cheese. Sprinkle the remaining 0.25 cup cheddar over the tops of the muffins.
  7. Bake thoroughly. Bake for 25 minutes until the tops feel firm and the edges are golden brown.
  8. Cool slightly. Let the pan sit for 5 minutes before using a butter knife to gently pop them out.