Ingredients
Scale
- 3 whole eggs
- 1 cup egg whites
- 1/4 cup cottage cheese
- 1/4 pumpkin puree
- handful frozen chopped spinach
- diced red onion, minced garlic & salt to taste
Instructions
- Pre-heat oven to 375 F
- Crack eggs into medium sized bowl, add egg whites and scramble until well combined.
- Add pumpkin puree and cottage cheese, keep scrambling until not pumpkin clumps are left.
- Finally add in your vegetables and spices and fully combine.
- Pour 1/4 cup of mixture into each muffin tin. Please see notes*
- Bake for 25-30 minutes.
- Remove from oven and let cool before removing out of muffin mold.
- Enjoy!!
Store in air tight container or up to 3 days.
Reheat in microwave for 45 seconds
Notes
I recommend using a silicone muffin tin this eliminates the need to grease pan or use linear
If using a metal muffin tin, lightly grease pan or use cupcake linears.
- Prep Time: 5
- Cook Time: 25
- Category: Breakfast
Nutrition
- Serving Size: 3