EWWK: Roasted Red Egg Muffins


5 eggs
½ cup chopped roasted red bell pepper (jar or fresh roasted)
1 cup chopped spinach
½ cup 2% cottage cheese
1 teaspoon Jane’s Krazy Mixed-Up Salt


Preheat the oven to 375 degrees. Add cottage cheese to a food processor and blend for 1-2 minutes until cottage cheese is smooth. Whisk eggs together in a medium-large bowl. Fold in blended cottage cheese, spinach, bell pepper, and seasoning. Scoop into 8 muffin tin wells (silicone muffin pans work best when making egg muffins). Bake for 15-20 minutes until the eggs are set.

Yield: 4 Servings (serving size: 2 egg muffins)
Nutrition Breakdown: Calories 120, Fat 7g (2.5g saturated fat), Cholesterol 285mg, Sodium 510mg, Carbohydrate 5g, Fiber 1g, Protein 12g.
Diabetes Exchanges: 2 Lean Meats

Kim’s note: I will place the entire 16-ounce container of cottage cheese in the food processor and blend. It becomes smooth and is really the secret ingredient to making these muffins light and fluffy. The extra whipped cottage cheese can be used.