Bariatric-Friendly Egg Muffins

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