Back to School Egg Muffins
Equipment
Ingredients
- 18 large eggs
- 1 cup cottage cheese
- 1 1 oz packet dry ranch seasoning
- 1 bag frozen potatoes with onions and peppers
- 1 lb breakfast sausage
- Parchment paper muffin liners highly recommended
Instructions
Preheat the oven
- Preheat oven to 375°F and line a muffin pan with parchment paper liners.
Blend the eggs
- Blend the cottage cheese until smooth. Add the eggs and blend until fully combined.
Mix the filling
- Pour the egg mixture into a large bowl. Stir in the ranch seasoning and frozen potatoes with onions and peppers.
Cook the sausage
- Brown the breakfast sausage in a skillet and drain any excess grease.
Fill the muffin cups
- Place about 1 tablespoon of sausage into each muffin cup. Fill each cup about ¾ full with the egg mixture.
Bake
- Bake for 20–25 minutes, or until the egg muffins are set in the center.
Cool & enjoy
- Let cool slightly before serving.
Nutrition
Calories: 160kcalCarbohydrates: 3gProtein: 11gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 184mgSodium: 264mgPotassium: 185mgFiber: 0.3gSugar: 1gVitamin A: 273IUVitamin C: 3mgCalcium: 38mgIron: 1mg
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