Egg Muffins

Ingredients:

  • 3 flour tortillas
  • 12 large eggs
  • Shredded cheese
  • Cooked bacon, crumbled
  • Cooked sausage, crumbled
  • Salt and pepper, to taste
  • Onion powder, to taste
  • Optional fillings: sliced green onions, mushrooms, spinach or diced bell peppers

Directions:

  1. Preheat oven to 375°F.
  2. Grease or line a 12-cup muffin tin.
  3. Blend the eggs and cottage cheese in a blender or food processor until smooth.
  4. Stir in the shredded cheese, seasonings and any desired mix-ins.
  5. Fill each muffin cup about ¾ full and sprinkle the tops with the remaining shredded cheese.
  6. Bake for 20–25 minutes, or until the egg muffins are set and lightly golden.
  7. Allow to cool for a few minutes before removing from the muffin tin.

Storage

  • Refrigerate in an airtight container for up to 5 days.
  • Reheat in the microwave for 30–45 seconds.
  • Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Ingredients:

  • 3 flour tortillas
  • 12 large eggs
  • Shredded cheese
  • Cooked bacon, crumbled
  • Cooked sausage, crumbled
  • Salt and pepper, to taste
  • Onion powder, to taste
  • Optional fillings: sliced green onions, mushrooms, spinach or diced bell peppers

Directions:

  1. Preheat oven to 375°F.
  2. Grease or line a 12-cup muffin tin.
  3. Blend the eggs and cottage cheese in a blender or food processor until smooth.
  4. Stir in the shredded cheese, seasonings and any desired mix-ins.
  5. Fill each muffin cup about ¾ full and sprinkle the tops with the remaining shredded cheese.
  6. Bake for 20–25 minutes, or until the egg muffins are set and lightly golden.
  7. Allow to cool for a few minutes before removing from the muffin tin.

Storage

  • Refrigerate in an airtight container for up to 5 days.
  • Reheat in the microwave for 30–45 seconds.
  • Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.