High-Protein Egg Muffins

• 10 whole eggs
• 250 g cottage cheese
• 60 g baby spinach, roughly chopped
• 1 whole capsicum, finely diced
• 3 whole shallots, sliced
• 80 g shredded tasty cheese
• 1 tsp smoked paprika
• salt
• black pepper
• olive oil spray

Steps

1. 1

   Heat the oven to 180°C (160°C fan). Spray a 12-hole muffin tin thoroughly. This is silicone-liner-optional, but the tin still needs a real coat of oil or the muffins tear coming out.

2. 2

   Crack the eggs into a large jug and add the cottage cheese. Blitz with a stick blender until smooth, or whisk hard by hand for about a minute. A smoother base means less watery muffins.

3. 3

   Stir through the spinach, capsicum, shallots, half the tasty cheese, paprika, salt, and pepper.

4. 4

   Pour evenly into the muffin tin holes, filling to about 1cm from the top. They puff while baking, so don't overfill. Scatter the remaining cheese on top.

5. 5

   Bake 20-22 minutes until puffed, set in the centre, and lightly golden on top.

   Start 22 min timer
6. 6

   Cool in the tin for 5 minutes before running a knife around each edge to release. They deflate slightly as they cool; that's normal, not a sign anything went wrong.

Storage & Reheating

Fridge: 4 days in an airtight container. Freezer: cool fully, freeze individually on a tray first, then bag together for up to 2 months so they don't clump. Reheat 2 from frozen in the microwave, 90 seconds on medium.