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Mini cottage cheese-and-egg muffins

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Mini cottage cheese-and-egg muffins

By Masego Mbonyana

Serves 12

Difficulty Easy

Prep Time 8 minutes

Cooking Time 30 minutes

Ingredients

8 free-range eggs
¼ cup cream or milk
½ cup spring onion, chopped
2 cups baby spinach, chopped
¼ cup red pepper, diced
½ cup cottage cheese
½ cup Cheddar cheese, grated
1 t baking powder
3 T flour

Method

1. Preheat the oven to 180°C. Grease a muffin pan with nonstick cooking spray or butter and set aside.

2. In a large bowl, beat the eggs until smooth then add the cream, spring onion, spinach, red pepper, cottage cheese and Cheddar. Mix until well combined.

3. Sift the baking powder and flour into the egg mixture and mix until the flour is no longer visible.

4. Divide the mixture between the muffin cups and bake for 30–35 minutes. Remove from the oven and cool for about 15 minutes before removing from the pan.

Lunch box add-ons:

Find more lunchbox recipes here.

Food Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Hair & Makeup: Lyndal Fitzgerald
Videographer: Romy Wilson
Photographer: Jan Ras

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Turkish eggs with sumac and rose harissa

Toasted brioche with soft eggs and Béarnaise

Butternut and baby marrow frittata

Chicken nuggets with chilli-crisp eggs and fried rice

Caesar cabbage toast

Eggs benedict casserole

Tomatoey eggs

Uova in purgatorio (Eggs in purgatory)

Fridge-clean-out frittata

Huevos rancheros (ranch-style eggs)

Spicy cabbage hash browns & crispy fried eggs

Mini cottage cheese-and-egg muffins

Mini cottage cheese-and-egg muffins

Ingredients

Method