Salsa & Cheese Egg Cups
Only four ingredients and a few minutes in the oven and you’re ready to serve a low-carb, high-protein breakfast. Freeze them to have an energy-rich breakfast ready anytime or make a bunch for a great brunch item!
- 10 eggs
- 2/3 cup low-fat cottage cheese
- 3/4 cup salsa or pico de gallo
- 1/2 cup Kraft mozzarella shredded cheese
Preheat oven to 350 degrees.
In a medium bowl, whisk eggs and cottage cheese until well blended.
Spray a 12-cup muffin tray with nonstick cooking spray. Pour egg mixture equally between each cup.
Bake for 12 minutes, remove from oven. Spoon 1 tablespoon of salsa in the middle of each egg muffin, and sprinkle 2 teaspoons shredded cheese on top.
Put back into oven for about 10 - 12 minutes. Eggs should puff up and cheese will be melted and slightly toasted.
Remove from oven and let cool. Eat or freeze in a zip-lock bag for later! For an easy breakfast, pop it in the microwave for 20-30 seconds.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.