Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes
Ingredients:
- 6 large Eggs
- 1¼ cups (4% milkfat) Cottage cheese
- 1¼ cups Shredded Gruyère cheese
- 2 tablespoons Cornstarch
- 2 cups Fresh spinach, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 1/4 teaspoon Garlic powder (optional)
- 1/4 teaspoon Onion powder (optional)
- 1 tablespoon or butter (for greasing muffin tin)
Directions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with or butter, or line with paper liners.
- Prepare the spinach: Wash and chop the spinach. In a pan, sauté it in a little olive oil for about 2-3 minutes, until wilted. Set aside to cool.
- Make the muffin batter: In a large bowl, whisk together the eggs, cottage cheese, and shredded Gruyère cheese until well combined. Add the cornstarch, salt, pepper, garlic powder, and onion powder (if using). Mix until the batter is smooth and uniform.
- Combine with spinach: Gently fold the sautéed spinach into the egg mixture, ensuring it’s evenly distributed.
- Fill the muffin tin: Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake the muffins: Bake in the for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Serving Suggestions:
- Serve with a side of fresh fruit for a balanced breakfast.
- Pair with a light salad for a quick lunch or dinner.
- Enjoy with a dollop of sour cream or Greek for extra creaminess.
- Great as a snack during the day or packed for lunch.
- Pair with a hot cup of coffee or tea for a cozy brunch experience.
Cooking Tips:
- If you prefer a stronger cheese flavor, you can substitute Gruyère with sharp cheddar or
- For added flavor, try mixing in some herbs like thyme, rosemary, or basil into the batter.
- Make sure to sauté the spinach to release excess moisture, so the muffins don’t become soggy.
- These muffins can be frozen for up to 3 months; simply reheat in the microwave or oven.
Nutritional Benefits:
- Spinach: Rich in iron, fiber, and vitamins A and C, spinach helps support healthy skin, eyes, and immunity.
- Cottage Cheese: High in protein and calcium, cottage cheese supports muscle health and bone strength.
- Gruyère Cheese: Packed with calcium and protein, Gruyère helps build and maintain strong bones and muscles.
- Eggs: A great source of high-quality protein and essential vitamins like B12 and riboflavin.
Storage:
- Leftovers: Store any leftover muffins in an in the fridge for up to 3 days.
- Freezing: For longer storage, freeze the muffins in a single layer on a baking sheet. Once frozen, transfer to a ziplock bag or for up to 3 months. Reheat in the oven or microwave.
Enjoy!