Preheat the oven to 180°C and line a 10-hole muffin tin with paper liners or lightly greased.
Cottage Cheese Egg Muffins
These Cottage Cheese Egg Muffins highlight Brancourts Classic Cottage Cheese as the key ingredient, adding creaminess and a boost of protein to each muffin. Combined with fresh herbs, spinach and sun-dried tomatoes, they’re packed with flavour while still feeling light. The cottage cheese keeps the muffins soft and tender, while also making them more satisfying than your usual savoury snack.
10
Method
1.
2.
In a large bowl, add the eggs, Brancourts Classic Cottage Cheese, baking powder, sea salt and black pepper. Whisk until well combined.
3.
Stir through the chopped baby spinach, coriander, dill, sun-dried tomatoes and grated parmesan until evenly distributed.
4.
Divide the mixture evenly between the muffin tin. Bake for 20–25 minutes, or until the muffins are set, lightly golden and a skewer inserted into the centre comes out clean.
5.
Allow to cool slightly before removing from the tin. Serve warm or store in the fridge for an easy grab-and-go option.
Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.
Ingredients
8 eggs
250g Brancourts Classic Cottage Cheese
1 teaspoon baking powder
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup baby spinach, finely chopped
¼ cup coriander, finely chopped
¼ cup dill, finely chopped
¼ cup sun-dried tomatoes, chopped
½ cup parmesan, grated
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