Salsa Verde Cottage Cheese Muffins

Prep Time: 15 mins | Cook Time: 25 mins | Course: Breakfast | Yield: 12

Cottage cheese, salsa verde muffins with cheese, and green onions are a high-protein, complete breakfast. I prefer butter over spray oil for the muffin tins so the egg muffins come out neatly and the tin cleans up easily. Inspired by Monika Dabrowski of Everyday Healthy Recipes https://www.everydayhealthyrecipes.com/cottage-cheese-egg-muffins/ 

1 Tbsp butter, softened

1 cup cottage cheese

6 eggs

½ cup cheddar or pepperjack cheese, shredded

¼ cup salsa verde

2 green onions, chopped

2 Tbsp cornstarch

1 tsp salt

Pepper, to taste

Salsa, for garnish or serving with

Preheat oven to 350*. Butter the muffin tin wells and set it to one side. In a mixing bowl, whisk cottage cheese, shredded cheese, green onions, cornstarch, salt, and pepper together. Scoop ¼ cup egg mix into the prepared muffin tin and bake for approximately 25-30 minutes or until golden on top and puffy. Allow them to cool for 10 minutes before running a mini rubber scraper around the edges and unmolding the muffins. These reheat nicely in the microwave and are great with a spoonful of salsa on top.