Protein Rich Cottage Cheese and Egg Muffins

Cottage Cheese and Egg Muffins with Ham and Cheese

Cook's Notes A delicious make ahead recipe you can enjoy for breakfast, lunch or anytime you want to power up on a protein. They are soft, light and moist with the addition of cottage cheese. Make a batch on the weekend and then you'll have a quick breakfast for the week. They also freeze really well so you can make them for later on when you know you will be busy. What a great way to enjoy some leftover ham after the Easter meal.
One muffin is 223 calories. Recipe makes 6 large muffins and was adapted from closetcooking.com

These muffin ingredients are Protein Rich
Cottage cheese is high in protein. One cup of low-fat cottage cheese has a whopping 28 grams (g) and only 163 calories. High-protein foods digest slowly. This helps keep you feeling full longer and makes you less likely to overeat.
Eggs at just 78 calories each, are an efficient, rich source of protein and vitamins. A large egg contains about 6 grams of protein
Ham is high in protein with 14 grams of per 3 ounce serving. Ham provides all of the essential amino acids.

Ingredients:

• 1 cup cottage cheese
• 4 large eggs
• 1 cup flour (gluten-free for gluten-free)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon parsley flakes
• 1/2 teaspoon dry mustard
• 1 cup diced ham, chicken or bacon
• 3 tablespoons diced red pepper
• 3/4 cup sharp cheddar, white cheddar or pepperjack, shredded cheese
• 2 tablespoons green onions, diced
• Optional dash of red pepper flakes
• Other add-ins include sauteed fresh spinach leaves with diced cherry tomatoes 

Directions:

• Grease a large 6 cup muffin tin. Preheat oven to 400 degrees.
• Lightly beat the eggs in a large bowl. By hand whisk in cottage cheese, flour, baking powder, spices and salt followed by the ham, cheese, peppers and green onions.
• Divide the batter among the 6 muffin wells.
• Bake until 18- 20 minutes or until golden brown and a toothpick poked into the centre comes out clean.

• Let muffins rest in pan 3 minutes. Use a butter knife to loosen muffins around edges before inverting out of pan.