This recipe is a favorite. They are savory, mostly eggs and cheese and they freeze well. If you need a 2-minute breakfast, pop a couple from the freezer into the microwave and you’re good to go!
Southwest Breakfast Muffins
These muffins/squares are mostly eggs and cheese, with just enough flour to hold them together. They’re great for breakfast because you can make a batch, freeze them, and then heat one or two briefly in the microwave for an instant breakfast or lunch protein. Fill muffin cups with the batter as shown in the side picture – each muffin takes about 1/3 cup of batter.
- 5 eggs
- 1 cup cottage cheese
- ½ cup whole-wheat pastry flour (or all-purpose unbleached flour)
- ½ teaspoon baking powder
- 2 Tablespoons flax oil (or corn or other vegetable oil)
- ½ teaspoon salt
- 2 Tablespoons minced green onions
- 1 4- oz can chopped green chilies (mild or hot, drained)
- 2 cups grated Monterey Jack cheese
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Pre-heat oven to 350 degrees.
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Spray 12-muffin pan or square baking pan with Pam.
**Note: don’t use cupcake papers because the egg muffin will stick to them.
In a large bowl:
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Beat the eggs.
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Add cottage cheese.
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Beat until almost smooth.
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Beat in flour, baking powder, and flax oil until thoroughly blended.
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Stir in onions, chilies, and cheese.
To bake muffins:
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Divide mixture into 12 muffin spaces.
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Bake 30 minutes. Muffins should be firm in the center when done.
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Let cool slightly.
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Using a small metal spatula, loosen muffins and remove to a cooling rack.
To bake in pan:
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Pour mixture into pan.
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Bake 35—40 minutes.
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Let cool slightly.
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Cut into desired serving sizes.
To freeze for later individual use:
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When cool, put in a plastic bag or container and freeze.
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To serve, heat in microwave.
Makes 12 regular-sized muffins or one 8 x 8 pan
