These invigorating egg cups offer a wonderful low-fiber alternative to muffins and other bread-based breakfast options.
Servings: 6
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Author: Memorial Sloan Kettering Cancer Center
Ingredients
- Cooking spray
- 1 small russet potato, peeled and diced
8 eggs - ½ cup cottage cheese
- 2 ounces cheddar cheese, grated
- 1 small bell pepper, chopped
- 2 tablespoons ketchup
Instructions
- Preheat oven to 350 degrees. Grease a 12-cup muffin tin, or line with muffin cups or parchment paper.
- Place potato in a microwave-safe dish, cover, and microwave for 5 minutes. Let sit for 5 minutes.
- In a large mixing bowl, beat eggs. Add cottage cheese, cheddar, bell pepper, ketchup, and cooked potato. Divide mixture evenly into prepared muffin tin.
- Bake until tops are golden, 15 to 18 minutes. Egg cups should register 160 degrees Fahrenheit or higher using an instant-read thermometer placed in the middle of a cup.
