Little Works · recipe

Egg Muffins in Victoria, BC

Name: Egg Muffins in Victoria, BC
Yield: 4
Ingredients: ▢10 large eggs ($2.20); ▢½ cup cottage cheese ($0.56*); ▢½ tsp salt ($0.02); ▢¼ tsp black pepper (freshly cracked, $0.02); ▢1½ cups chopped or shredded add-ins (prices vary**); Video

Cost $2.80 recipe / $0.47 serving 4.94 from 29 votes Step-by-step photos can be seen below the recipe card. Cooked egg muffins lined up in a grid on a blue surface. Servings 6 (2 each) Prep 10minutes mins Cook 18minutes mins Total 28minutes mins Read the reviews Egg muffins in Victoria, BC.

Egg muffins in Victoria, BC.

Area served: Victoria, BC

Ingredients

▢10 large eggs ($2.20)
▢½ cup cottage cheese ($0.56*)
▢½ tsp salt ($0.02)
▢¼ tsp black pepper (freshly cracked, $0.02)
▢1½ cups chopped or shredded add-ins (prices vary**)
Video

Method

Preheat the oven to 375ºF. Finely chop or shred your chosen add-in ingredients. Add 2 Tbsp of add-ins to each well of a non-stick 12 muffin tin. If your non-stick pan is older or the finish is a bit worn, you may want to grease the wells first with butter or oil.
Add the eggs, cottage cheese, salt, and pepper to a large blender. Purée for about 30 seconds or until smooth.
Pour the egg mixture into the wells of the muffin tin, dividing evenly between each well. It should fill them almost to the top.
Bake the egg muffins in the preheated oven for 18 minutes, or just until the centers no longer look wet and they are barely golden around the edges. Avoid overcooking them or they'll become spongey. They'll puff up quite a bit as they bake and deflate as they cool. This is normal.
Allow the muffins to cool in the muffin tin just enough to handle, then loosen them gently with a knife and remove them from the tin. Allow the egg muffins to finish cooling on a wire rack. Enjoy warm or refrigerate until ready to eat.

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