Baked egg cups with diced ham, cottage cheese, and herbs.
KBy kaylyn
Servings
6
8 pieces Eggs
1 cup Cottage cheese
1 cup Cooked ham, diced
0.5 cup Sharp cheddar cheese, freshly grated
2 pieces Green onions, thinly sliced
2 tbsp Fresh chives, finely chopped
1 tsp Dijon mustard
0.5 tsp Black pepper
0.5 tsp Garlic powder
0.25 tsp Salt
1 tbsp Butter, for greasing
Calories
330 kcal
Protein
17g
Carbs
36g
Fat
13g
Fiber
2g
Sugar
2g
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Prep
1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin well with the butter, filling only 6 cups, or use silicone liners.
1 tbsp Butter, for greasing
2. Whisk the eggs in a large bowl with the Dijon mustard, black pepper, garlic powder and salt until fully combined and slightly frothy.
8 pieces Eggs,
1 tsp Dijon mustard,
0.5 tsp Black pepper,
0.5 tsp Garlic powder,
0.2 tsp Salt
3. Stir in the cottage cheese, diced ham, cheddar cheese, green onions and chives until evenly distributed.
1 cup Cottage cheese,
1 cup Cooked ham, diced,
0.5 cup Sharp cheddar cheese, freshly grated,
2 pieces Green onions, thinly sliced,
2 tbsp Fresh chives, finely chopped
Bake
4. Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full and stirring the bowl between pours so the ham and cheese are distributed.
5. Bake for 20 to 25 minutes, until the centers are set and no longer jiggle and the tops are lightly golden.
Cool and Store
6. Rest in the tin for 5 minutes, then run a knife around the edges and lift out the muffins. Serve warm, or cool completely and refrigerate in an airtight container for up to 4 days; reheat for 30 to 45 seconds in the microwave.
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