- 12 large eggs
- 12 teaspoons grated or shredded parmesan cheese*
- 3/4 cup cottage cheese*
- salt and black pepper to taste
Directions
-
Preheat the oven to 425°F. Spritz each muffin cup with butter-flavored cooking spray. Crack an egg into each cup.
-
Top each egg with 1 tablespoon of cottage cheese. Season with salt and freshly ground pepper to taste and sprinkle with 1 teaspoon of Parmesan cheese.
-
Place the eggs into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for firm centers. Garnish with additional Parmesan cheese and serve immediately.
-
Eat 2 eggs per serving. Enjoy with one slice of toast for your added carb.
Dairy Free Option
Use 3/4 cup egg whites
*use nutritional yeast or dairy-free cheese
Serves 6
