Directions

1. Preheat the oven to 375 F. Spray a 12-well muffin tin with baking spray and set aside.
2. Heat a large, non-stick skillet over medium heat. Add ground breakfast sausage and cook, breaking it apart into small pieces, until browned and cooked through. Add butter, chopped red and green bell pepper, chopped onions, and a big pinch of salt into the skillet. Cook, stirring the peppers and onions into the sausage, for 4-5 minutes until the vegetables soften. Remove the pan from the heat and allow to slightly cool.
3. In a blender, add eggs, Belfonte 4% Large Curd Cottage Cheese, Belfonte Vitamin D Milk, salt, and pepper. Blend on the “low” setting for about 30 seconds until smooth.
4. Divide the blended egg mixture between the wells of the prepared muffin tin, filling each well ¾ of the way full.
5. Spoon two tablespoons of the cooked sausage mixture into each well with the egg mixture. Top each well with one tablespoon of shredded cheese (if using).
6. Bake the cottage cheese egg muffins for 15-17 minutes, or until the outsides are lightly browned. (The muffins will be puffy and deflate once they are out of the oven. This is totally normal!) Allow the muffins to rest in the muffin tin until cool enough to handle, then use a knife to carefully loosen each muffin and transfer them to a wire rack to finish cooling.

Notes:

• Refrigerate leftovers for up to four days in an airtight container.
• Freeze leftovers for up to two months, then thaw the egg muffins in the refrigerator overnight before reheating.
• To reheat, microwave the egg muffins for about 30 seconds.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 Egg Muffins