Cottage Cheese Egg Cups

Ingredients

• 10 eggs

• 1 cup cottage cheese ( I like Good Culture and prefer the lactose free)

• 1/2 cup cooked bacon, chopped

• Veggies of Choice – I did ½ sauteed onion and ½ sauteed red pepper (you can cut and throw in but definitely softens the veggies a bit!)

• 1/2 cup nutritional yeast

• Salt & pepper, to taste

• Muffin Liners

Instructions

1. Preheat oven to 350 F. Line a  12-cup muffin tin or use oil to coat.

2. In a blender, combine eggs, cottage cheese, nutritional yest, salt, and pepper. Blend until smooth for creamy texture.

3. Pour the blended mixture into a bowl and stir in veggies.

4. Divide the mixture between muffin cups, filling about ¾ full.

5. Bake for 20-25 minutes, until puffed and set in the center.

6. Let cool slightly, then run a knife around each cup to remove and prevent further cooking.  Store in an airtight container in the fridge for up to 5 days. Reheat as needed! (also freezes well!)