Airy Cheese Egg Cups (Print-Friendly Version)

Soft and airy cheese egg muffins, perfect for a protein-rich breakfast or quick bite.

# Ingredients List:

→ Main Ingredients

01 - 1 cup milk
02 - 6 large eggs
03 - 1 cup shredded cheddar cheese
04 - 1 cup cottage cheese

→ Seasonings and Additives

05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - 1 teaspoon black pepper
08 - 1 teaspoon garlic powder

→ Fresh Ingredients

09 - 1 teaspoon baking powder
10 - 1 cup chopped spinach
11 - 1 tablespoon chopped fresh parsley

# Detailed Cooking Steps:

01 - Turn your oven to 375°F (190°C) and prepare a muffin tray by either spraying it with oil or using liners.
02 - Crack all six eggs into a big bowl and whisk them until they’re completely blended.
03 - Stir the cottage cheese into the eggs until the mixture looks smooth and everything is combined.
04 - Pour in the milk and keep whisking until it’s all mixed together evenly.
05 - Toss in the shredded cheddar and give it a good stir to spread it throughout the mixture.
06 - Throw the salt, pepper, garlic powder, and onion powder into the mix. Stir well to distribute the flavors.
07 - Chop parsley finely and lightly fold it into your mixture.
08 - Cut the spinach into smaller pieces and stir it into the batter for extra green goodness.
09 - Sprinkle the baking powder into your mixture and stir to combine everything completely.
10 - Pour the batter into your greased or lined muffin pan, making sure to fill each three-quarters full.
11 - Put the muffin tray in the oven and bake for 20-25 minutes, or until the tops turn golden and puffy.
12 - Stick a toothpick in one muffin’s middle. If it comes out clean, they’re finished.
13 - Take the tray out of the oven, allow a few minutes to cool, and then pop the muffins out. Serve them or store for later.

# Helpful Hints:

01 - Cottage cheese keeps the muffins moist and gives them an extra protein boost for a soft texture.
02 - Feel free to toss in diced veggies like bell peppers, zucchini, or mushrooms to switch things up.
03 - Store these in the fridge for three days or freeze them if you want to keep them longer.

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