Breakfast and Brunch

Easy Low Carb Keto Ham Cottage Cheese Egg Muffins - Sugar-Free Mom

1.4M views · 59K reactions | I’m all for treats, especially…well, every day. But, IF the sugar has piled up in your veins, or IF your New Year’s resolutions include starting your morning with protein—here is a just right, super easy, make ahead breakfast (or snacky snack). Yes, these are inspired by Mr. Big Coffee; the recipe is from @lovelydelites. Egg Bites by @lovelydelites Ingredients: - 3 cups egg whites (I used half eggs/half whites) - 1 cup cottage cheese - 1 cup grated mozzarella cheese - Salt + pepper to taste - ¼ cup diced roasted or raw red bell pepper - ¼ cup finely chopped spinach - Boiling hot water - Cooking spray . Directions: 1. Preheat the oven to 350℉ and prepare a silicone muffin mold by generously coating it with non-stick spray. 2. Finely chop the roasted or raw red bell pepper and spinach. (Good spot to include bacon, ham, etc). Set aside. 3. I used a hand mixer (😘 @kitchenaidusa), but a blender also works (😘 @kitchenaidusa) — to mix eggs, cottage cheese and mozzarella cheese for 60 seconds. You want to add in air. Bubbles are your friend! 4. Divide veggies/ goodies between muffin wells, then fill each one with the egg mixture about ¾ of the way full and sprinkle with salt and pepper. I also sprinkled Parmesan cheese on top—but I like shredded cheddar or mozzarella even more. 5. Place your filled muffin tin onto a baking sheet in the middle rack of your 350 degree oven. Fill the baking sheet with boiling water about ½ of the way up the liners, then bake for about 30-35 minutes or until the tops are firm the touch. 6. The dicey very important step—switch your oven to broil and watch 👀 closely for two minutes or until the tops of your egg bites are crunchy brown. 7. Remove from the oven. Let cool for a couple of minutes before removing from the mold and enjoy warm! 8. Yum. | Jennifer Garner