Greek Style Egg Muffins (Macro Perfect Variation)
**See macro perfect variation under "Instructions"
Prep: 5-10 min
Cook: 30 min
Makes: 12 muffins
Serving size: 2 muffins
Calories: 239 g/serv
- Protein: 18g, (30%)
- Carb: 12g, (20%)
- Fat: 13g, (50%)
Ingredients
- 12 eggs
- 1 cup 0% Cottage Cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 Tbs cooking oil or fat of choice
- 1 cup potato of choice, cut into 1/4" cubes
- 1/2 cup roasted red peppers (jarred is great), chopped
- 1/4 cup kalamata olives, chopped
- 1 cup fresh spinach, chopped and tightly packed
- 1/4 cup feta cheese (or to taste)
Instructions
- Preheat oven to 350°.
- Line a 12-muffin baking pan with parchment muffin liners.
- In a large bowl, whisk together eggs with cottage cheese, salt, pepper, garlic, and onion powder.
- In a large pan over medium heat, add cooking oil or fat of choice.
- Saute potatoes until softened.
- Add red peppers, olives, spinach and saute just briefly, or until greens are slightly wilted.
- Remove vegetables from heat and toss with feta.
- Spoon veggie/cheese mixture evenly into each muffin cup. Pour eggs over the top until each muffin cup is 1/2 full. Stir lightly, let settle, then add more eggs until cups are 3/4 full.
- Bake the muffins for about 25-30 minutes or until set. Immediately remove from the pan to cool.
**To complete macros, serve with a side of 3/4 cup 0% fat Greek yogurt, 1 tsp honey, and 1/2 banana, sliced.
