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Broccoli Ham and Cottage Cheese Egg Muffins on a plate
Andre Lewis

Broccoli Ham and Cottage Cheese Egg Muffins

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 8 oz broccoli florets finely chopped into 1/4-inch pieces
  • 1 tbsp olive oil
  • 8 large eggs
  • 1 cup small-curd cottage cheese
  • 6 oz fully cooked ham finely diced
  • 1/4 tsp black pepper
  • 1 tbsp butter for 12 muffin wells

Method
 

  1. Heat oven to 425°F. Toss broccoli with oil on sheet pan; roast 12 to 15 minutes until tender with dry edges. Cool 5 minutes.
  2. Reduce oven to 350°F; thoroughly butter standard 12-cup muffin pan. Blend eggs, cottage cheese, and pepper smooth; fold in broccoli and ham.
  3. Divide among wells, about three-quarters full. Bake 20 to 24 minutes until puffed, set, and centers 165°F.
  4. Rest 5 minutes; loosen edges and lift to rack. Refrigerate in shallow container within 2 hours. Freeze chilled muffins on lined tray until firm; bag up to 2 months.
  5. For one serving, loosely cover two frozen muffins with damp paper towel on microwave-safe plate. Heat at 50 percent power 1 minute, then full power in 30-second bursts until both centers reach 165°F, usually 1 to 2 minutes more.
  6. Rest 1 minute before eating; centers can be much hotter than surfaces.