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My review
Cottage Cheese Breakfast Muffins
Lactaid
"Lactaid® cottage cheese, eggs, diced green chilies and sweet peppers combine for protein-packed breakfast muffins."
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Ingredients
30 m servings 124Original recipe yields 4 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Spray 12-cup muffin tin with cooking spray.
- Beat eggs until thoroughly combined. Stir in cottage cheese, diced green chilies, green onions, sweet bell peppers, salt and pepper. Stir to combine. Pour mixture into prepared muffin tin.
- Bake in preheated oven until set, 15 to 20 minutes.
- Loosen muffins from the muffin tin while still hot.
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Reviews
Read all reviews 914 Ratings
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Most helpful positive review
1/16/2017
I added 3 egg whites and made it with 3/4 cup cottage cheese, helped to reduce the extra moisture from the cheese. I also added chopped spinach and it was delicious. Will definitely make this ...
Most helpful critical review
1/31/2018
I used 12 eggs, 3/4 c regular cottage cheese, 1 c grated cheddar and chopped sautéed leeks along with the scallions and red peppers. I greased (butter and olive oil mixture) the muffin pans but...
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1/16/2017
I added 3 egg whites and made it with 3/4 cup cottage cheese, helped to reduce the extra moisture from the cheese. I also added chopped spinach and it was delicious. Will definitely make this ...
11/27/2016
Quick nutritional breakfast when the mornings are crazy! I didn't have bell peppers so I used Rotel diced tomatoes and green chilies. I drained it will.
6/26/2018
used 5 eggs, teaspoon yellow mustard, dash of thyme, paprika and a few dashes of hot sauce. Substituted chiles with green peppers. Also fried some ground breakfast sausage and onions. Placed ...
1/31/2018
I used 12 eggs, 3/4 c regular cottage cheese, 1 c grated cheddar and chopped sautéed leeks along with the scallions and red peppers. I greased (butter and olive oil mixture) the muffin pans but...
1/9/2018
Excellent base recipe to tweak as desired. I followed the amounts, temp and time, and they came out great. I used regular cottage cheese (not lactaid) and about a half cup of shredded cheddar an...
4/23/2017
I have made these 5 times and boy are they great! I make them in larger muffin pan. Great make-ahead food!
7/8/2016
Perfect as written and what made them even better is that they were lactose free. I could eat and enjoy without being worried about any side affects. I took the advice of the recipe submitter an...
7/7/2016
My family really enjoys these. One suggestion though, when measuring the cottage cheese, I use a large slotted spoon and kind of squeeze the liquid from the cottage cheese and place in the meas...