Cottage Cheese Egg Muffins with Pancetta
These cottage cheese egg muffins with pancetta are a delicious and nutritious breakfast option that combines creamy cottage cheese, crispy pancetta, and fresh broccoli.
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup full-fat cottage cheese Adds creaminess
- 1/4 teaspoon Himalayan salt
- 1/4 teaspoon black pepper
- 1 cup broccoli, chopped Ensure small pieces for even cooking
- 1/2 cup cheddar cheese, shredded For topping
- 1/2 cup diced pancetta Can substitute with turkey bacon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a muffin tin or use a silicone muffin pan.
- Chop the broccoli into small pieces.
- In a skillet over medium heat, fry the diced pancetta until golden and crispy, about 5-7 minutes. Set aside.
Mixing
- In a food processor or blender, combine the eggs, cottage cheese, Himalayan salt, and black pepper. Blend until smooth.
- Distribute the crispy pancetta and chopped broccoli evenly into each muffin cup.
- Pour the egg mixture over the fillings in each muffin cup, leaving some room at the top.
- Sprinkle shredded cheddar cheese on top of each muffin.
Baking
- Bake for approximately 15 minutes, or until the tops are puffed and golden.
- Let cool slightly before removing from the muffin tin.
Notes
These muffins are great for meal prep and can be stored in the refrigerator for up to 5 days or frozen for 3 months.