WHY MAKE THIS RECIPE
Cottage Cheese Mushroom Gruyere Egg Muffins are a delicious and healthy choice for breakfast or a snack. They are full of protein, making them great for starting your day or refueling after a workout. These muffins are easy to prepare, and you can customize them to suit your tastes. Plus, they are perfect for meal prep. You can make a batch ahead of time and enjoy them throughout the week. With the creamy cottage cheese and flavorful gruyere cheese mixed with mushrooms, every bite is packed with taste. You won’t have to worry about sacrificing flavor for health with this delightful recipe.
HOW TO MAKE Cottage Cheese Mushroom Gruyere Egg Muffins
Ingredients
- 10 eggs
- 1 cup cottage cheese
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 cup gruyere cheese, shredded
- 1/2 cup baby portobello mushrooms, sliced or chopped
- 1 teaspoon fresh thyme, minced (optional)
DIRECTIONS
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Preheat the oven to 320ºF (160ºC). This low temperature helps your muffins cook evenly without getting too brown.
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Lightly spray silicone muffin trays with cooking oil. The silicone molds will make it easy to remove the muffins once they are baked. You will also need a rimmed baking sheet and some boiling water for the water bath method, which keeps the muffins moist.
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In a blender, add the eggs, cottage cheese, sea salt, and pepper. Blend all the ingredients together until the mixture is completely smooth. This step is key for creamy muffins.
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Carefully place the silicone muffin tray onto your baking sheet. It is important to do this now so you can safely move the tray to the oven later.
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Distribute the shredded gruyere cheese and sliced mushrooms evenly among the muffin cups. Don’t worry about being too precise—just make sure each cup has some.
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Pour the egg mixture gently into each muffin cup until it’s almost full. You want to leave a little space at the top since the muffins will puff up while baking.
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Place the baking sheet into the oven. Carefully pour hot water into the baking sheet around the muffin cups, but avoid pouring water directly into the muffins. This water bath will help cook the muffins gently and keep them moist.
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Bake your muffins for about 25 minutes. Once they are done, remove them from the oven and let them cool for about 5 minutes before serving. They should look firm and slightly puffed up.
HOW TO SERVE Cottage Cheese Mushroom Gruyere Egg Muffins
These muffins can be served warm or at room temperature. They taste great on their own, but you can also pair them with a side of fresh fruit or a light salad for a complete meal. If you like, add a dollop of salsa or a sprinkle of fresh herbs on top before serving for an extra boost of flavor. They are perfect for breakfast, brunch, or a quick snack throughout the day!
HOW TO STORE Cottage Cheese Mushroom Gruyere Egg Muffins
To store your leftovers, let the muffins cool completely. Once cool, place them in an airtight container. They can be kept in the refrigerator for up to a week. If you want to keep them longer, consider freezing them. Just wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy, simply reheat them in the oven or microwave.
TIPS TO MAKE Cottage Cheese Mushroom Gruyere Egg Muffins
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Use Fresh Ingredients: Whenever possible, use fresh eggs and cheese. This will enhance the flavor and overall quality of your muffins.
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Mix It Up: Feel free to add other vegetables like spinach, bell peppers, or zucchini to the mix. You can also switch out the gruyere cheese for your favorite cheese if you prefer a different taste.
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Don’t Rush the Cooling: Letting your muffins cool for a few minutes before removing them from the tray helps to keep their shape and prevents them from falling apart.
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Experiment with Spices: Adding spices like paprika or onion powder can give your muffins an additional layer of flavor.
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Silicone Molds: If you don’t have silicone molds, you can use regular muffin tins but be sure to line them with paper liners or grease them well to ensure easy removal.
VARIATIONS
There are endless ways to customize your Cottage Cheese Mushroom Gruyere Egg Muffins. Here are some ideas:
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Meat Lovers’ Muffins: Add cooked bacon, ham, or sausage to the egg mixture for a protein-packed version.
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Mediterranean Twist: Incorporate chopped sun-dried tomatoes, feta cheese, and fresh spinach for a Mediterranean flair.
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Spicy Version: Add diced jalapeños or a dash of hot sauce to give these muffins a spicy kick.
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Herb Flavors: Experiment with different fresh herbs such as basil, rosemary, or parsley to change up the flavor profile.
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Add a Crunch: Toss in some cooked and crumbled feta cheese or toasted nuts for added texture.
FAQs
1. Can I use egg whites instead of whole eggs?
Yes, you can use egg whites if you prefer a lower-calorie option. Just keep in mind that the texture and flavor may be slightly different. You might want to add a little more seasoning to enhance the taste.
2. Can I prepare the batter in advance?
Absolutely! You can mix the ingredients and keep the batter in the refrigerator for up to 24 hours. Just remember to stir it well before pouring it into the muffin cups.
3. How do I know when the muffins are done baking?
The muffins are done when they are firm to the touch and have puffed up slightly. A toothpick inserted into the center should come out clean. If it comes out with wet batter on it, they need more time to bake.
4. Can I use a different type of cheese?
Yes, you can use any cheese you like! Cheddar, mozzarella, or even a spicy pepper jack can work well in this recipe, giving you different flavors.
5. Is it possible to make these muffins dairy-free?
Yes! You can substitute the cottage cheese with a dairy-free yogurt or a nut-based cheese. Make sure to check the ingredients for any additional flavors or sugars that might not fit your diet.
Cottage Cheese Mushroom Gruyere Egg Muffins
Ingredients
Method
- Preheat the oven to 320ºF (160ºC).
- Lightly spray silicone muffin trays with cooking oil.
- In a blender, add the eggs, cottage cheese, sea salt, and pepper. Blend until smooth.
- Distribute the shredded gruyere cheese and sliced mushrooms among the muffin cups.
- Pour the egg mixture gently into each muffin cup until almost full.
- Place the baking sheet into the oven and pour hot water into the baking sheet around the muffin cups.
- Bake the muffins for about 25 minutes.
- Once done, let them cool for about 5 minutes before serving.