This is a favorite around here. It makes having a healthy, filling breakfast on the go so super easy and delicious!
10 eggs beaten
16 oz cottage cheese
8-16 oz shredded cheese
1 can diced green chile peppers
1/2 cup flour (I used almond flour)
1/2 cup butter, melted
1 tsp baking powder
1 tsp salt
1 tsp garlic powder
dash of pepper
8-16 oz chopped peppers and onions
In large bowl, beat eggs well, then add the remaining ingredients.
Spoon the batter into 24 lightly greased muffin cups. I use ungreased silicone cups and they come out super easily!
Bake at 350 for 25-30 minutes or until the egg puffs are slightly golden on top.