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Cottage Cheese and Salsa Egg Muffins recipe
Portable savoury egg muffins packed with cottage cheese, salsa and cheddar. They are ideal for meal prep and make a handy grab-and-go breakfast.
30 min · Medium · American-inspired Jump to method
Ingredients
- 6 Eggs
- 100 g Cottage Cheese
- 4 tbsp Hot Salsa
- 40 g, grated Mature Cheddar Cheese
- pinch Salt
- pinch Black Pepper
- for greasing Margarine
| Nutrition | Per serving |
|---|---|
| Calories | 132 kcal |
| Protein | 10.2 g |
| Carbohydrates | 1.8 g |
| Fat | 8.7 g |
| Saturated fat | 3.8 g |
| Fibre | 0.2 g |
| Sugar | 1.2 g |
| Sodium | 0.3 mg |
Why this works
High in protein and relatively low in carbohydrate, with moderate saturated fat and sodium from the cheese, salsa and added salt.
Protein-rich eggs and dairy. Eggs, cottage cheese and cheddar provide a good amount of protein to support satiety and muscle maintenance.
Calcium and B12 source. Cheese and eggs contribute calcium, vitamin B12 and other B vitamins important for bone health and energy metabolism.
Sodium and saturated fat to watch. Mature cheddar, salsa and the added pinch of salt can push sodium up, while cheese and eggs contribute saturated fat.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and lightly grease a 6-hole muffin tin with margarine.
- Whisk the eggs with salt, black pepper and cottage cheese until combined.
- Stir in the hot salsa and half the cheddar.
- Divide the mixture between the muffin holes and top with the remaining cheese.
- Bake for 15-18 minutes until set and lightly golden.
- Leave to cool for a few minutes before removing from the tin.
Prefer the classic version? Mini Red Pepper Egg Muffins
Other Cottage Recipes
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