Eggs are something that are never in short supply around here. I am not one to get up early and cook up eggs for breakfast so I am constantly looking for recipes that require eggs...
I regularly make frittatas, scrambled egg breakfast burritos, and variations of these cottage cheese muffins. They are quite versatile and delicious as a grab and go breakfast or serve a few with a salad for lunch or a light supper.
My first exposure to this recipe was over at Kalyn's Kitchen (a wonderful blog for delicious recipes -- if you don't know it, go check it out) and I have used it as a concept recipe, varying it to what is on hand. I often make a smoked salmon and dill version that is excellent, but really, you can be creative. I had some spinach left over from last week's CSA delivery and another dozen eggs (with no room in the fridge) so I made up a dozen of these to share with you.
Spinach, Red Pepper, and Feta Cottage Cheese Muffins
- 4 eggs
- 1/2 cup cottage cheese (if you are watching calories, fat free is fine)
- 6 tablespoons flour (I used white whole wheat)
- 2 tablespoons almond meal (I buy this at Trader Joe's but you can make it in a food processor)
- 2 tablespoons water
- 1 teaspoon olive oil
- 1 1/2 cups onions, diced
- 4 cups spinach, chopped
- 1/4 cup Kalamata olives, sliced
- 1/2 cup roasted red peppers (jarred is fine)
- 2 ounces feta cheese
- Preheat oven to 400 degrees.
- Saute onions in olive oil over low heat until translucent.
- Add spinach and cook until wilted.
- Turn off heat and let cool (doesn't need to cool completely but you don't want to cook the eggs when you stir it in).
- Mix cottage cheese with the eggs, slightly beaten. Add in water, flour and almond meal. Fold in olives, red peppers spinach mixture and feta cheese.
- Scoop by 1/4 cups into a lined muffin tin.
- These can be eaten cold or warmed in the microwave. Makes 12 muffins.