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you're just at the right spot if you're
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looking for a nice healthy high protein
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breakfast that you can prep easily ahead
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of time ahead of a busy schedule
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muffins so we're going to keep
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everything really nice and simple in
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this large bowl here or measuring cup
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just crack in all of your eggs
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and this here is one of my favorite
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ingredients to put in eggs especially
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omelets all it is is some cottage cheese
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pulsed using a hand immersion blender
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you don't have to do it but that smooth
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texture m it blends so well and adds the
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cheesiness level in the eggs but with
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the chunks like it comes in the box that
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will be good as well and pureeing it is
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completely optional then add in some of
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your jalapenos your chives finely
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chopped for a nice oniony flavor crumble
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in your bacon i like it nice and
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crispy and then a nice Mexican blend of
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cheese for a bit of picante now season
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pepper and just give it all a really
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good mix then you get a really nice and
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thick mixture just like this now make
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sure to grease this muffin tray really
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really well you don't want the eggs to
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all and now just start adding in the
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eggs go about 3/4 of the way from the
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bottom my oven's been heating at 350° F
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and to prevent the eggs from drying out
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or browning too quickly we'll put a tray
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of water in the bottom and we'll bake
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the eggs on the middle
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rack and just to be on the safe side in
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case you're not sure if your oven bakes
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evenly just turn the pan around halfway
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along the cooking time it has been about
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25 minutes and this skewer here comes
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out perfectly clean just let these egg
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muffins just sit and cool down slightly
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before you try to lift them off these
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egg muffins will easily last for up to 4
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days in the fridge or you can even
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freeze it for long-term storage to
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reheat it simply preheat the oven at
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300° F if you want to have it fresh or
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if you're in a rush in the morning
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microwave and head to work if you want
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another simple egg recipe in the oven
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check out my simple egg sule
