These Bariatric and Diabetic-Friendly Egg Muffins are a delightful and protein-packed snack designed with the needs of those who are on a high protein and low calorie diet in mind. This recipe combines the nutritional benefits of eggs, vegetables, and cottage cheese to create a satisfying and nourishing snack. Wholesome ingredients like spinach, bell peppers, and mushrooms are carefully blended with eggs and cottage cheese, providing essential vitamins and minerals in each bite.
4 large eggs
1/2 cup low-fat cottage cheese
1/2 cup spinach, chopped
1/4 cup bell peppers, finely chopped
1/4 cup mushrooms, finely chopped
Salt and pepper to taste
Preheat your oven to 350°F (175°C).
Chop the spinach, bell peppers, and mushrooms into small, bite-sized pieces
In a mixing bowl, whisk the eggs until well beaten. Add salt and pepper to taste
Add the chopped vegetables and cottage cheese to the eggs and mix well
Lightly coat a muffin tin with cooking spray to prevent sticking
Evenly distribute the egg and vegetable mixture into the muffin cups, filling each about two-thirds of the way
Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until the egg muffins are set and slightly golden on top
Allow the egg muffins to cool slightly before removing them from the muffin tin. Once cooled, gently remove them and serve