Cheese Veggie Egg Muffins (Print Version)

# Ingredients:

→ Base

01 - 1 cup cottage cheese, seasoned with black pepper
02 - 2/3 cup cheddar cheese, shredded
03 - 8 large eggs
04 - 1/4 cup thick cream

→ Vegetables

05 - 1 cup spinach, finely chopped
06 - 2 cups diced mixed veggies (zucchini, tomatoes, mushrooms, peppers, green onions)

→ Seasonings

07 - Salt and black pepper, as needed
08 - 1 teaspoon ground paprika
09 - 1/2 tablespoon fresh chopped herbs (basil, parsley, chives)

# Instructions:

01 - Warm up the oven to 375°F. Cook veggies in a skillet for 5-7 minutes, stirring. Toss in spinach last and let it wilt.
02 - Combine the eggs, cream, cheeses, seasonings, and herbs in a bowl. Add the cooled veggies and mix it all together.
03 - Coat the muffin pan with non-stick spray. Pour 1/3 cup of the mix into each section.
04 - Bake for 30 minutes or until the egg mixture has firmed up.

# Notes:

01 - Perfect for prepping meals ahead
02 - Stays fresh in the fridge for 3 days
03 - Switch out vegetables as you like

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