Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast, Lunch
Cuisine: Banting, Gluten Free, Keto, Low Carb, Sugar-free
Keyword: boiled eggs, Breakfast, Egg Cups, Egg Muffins, Mufins
Servings: 12 Muffins
- 1 tbsp Coconut oil
- 1 cup Chunky Cottage Cheese
- 3 tbsp Heavy cream
- 6 Large Free Range Eggs
- 1 cup Cheddar Cheese grated (100g)
- 1 cup Green Pepper or red pepper chopped
- 100 grams Cooked Chicken, shredded or cut fine
- 1 cup Mushrooms, chopped fried
- 1 tbsp Spices of your choice (parsley, mixed herbs) I love French Tarragon
Heat the oven to 180C and prep your muffin pan.
Whisk the eggs & cream and mix with the cottage cheese.
Saute the peppers and mushrooms in the coconut oil.
Mix the chicken, cheese and the veggies and place spoonfuls in the muffin holes.
Pour the egg mixture over the chicken and veggies to approx 2⁄3 full.
Place in the oven for approx 30 minutes or until cooked.
Let the muffins sit for 5 minutes before removing.
These egg muffins are loaded with chicken, vegetables and cottage cheese. However, egg muffins can be much simpler. Use any leftover veggies, add eggs, top with cheddar cheese and you have a simple, quick and convenient meal.
Egg muffins make for great lunchbox fillers. You can make them ahead of time, keep them in the fridge for up to 4 days and they freeze well too.
Serving: 90grams | Calories: 136kcal | Carbohydrates: 3.2g | Protein: 10g | Fat: 9.5g | Saturated Fat: 5.5g | Sodium: 152mg