Ingredients:

  • 8 Large Eggs (400g)
  • 0.5 cup Small Curd Cottage Cheese (115g)
  • 0.5 cup Red Bell Pepper (75g)
  • 0.5 cup Baby Spinach (30g)
  • 0.25 cup Red Onion (40g)
  • 0.5 cup Sharp Cheddar Cheese (50g)
  • 2 strips of Cooked Bacon (16g)
  • 1 tsp Avocado Oil (5g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup standard muffin tin with non-stick cooking spray or use silicone liners.
  2. In a large mixing bowl or high-speed blender, combine the eggs, cottage cheese, sea salt, black pepper, and garlic powder. Whisk vigorously or blend on low for 15 seconds until the mixture is homogenous and frothy.
  3. Heat oil in a skillet over medium heat. Sauté the diced red bell peppers and minced red onions for 3 minutes until softened to remove excess moisture. Stir in the chopped spinach at the last 30 seconds until just wilted.
  4. Distribute the sautéed vegetables and crumbled bacon evenly among the 12 muffin cups.
  5. Pour the egg and cottage cheese mixture over the fillings in each cup, filling them approximately 3/4 full.
  6. Top each cup with a sprinkle of shredded sharp cheddar cheese.
  7. Bake for 20 minutes, or until the centers are set and the edges are golden-brown. Let the muffins cool in the pan for 5 minutes before removing to allow them to set and release naturally.