Mini Egg Muffins with Cheese and Veggies

• servings: 6 servings
• active time: 10 minutes
• total time: 26 minutes

Ingredients

1 tablespoon onion, peeled and grated (or 1/4 teaspoon onion powder)

1/2 cup butternut squash, finely grated ( (or leftover diced roasted squash, minced broccoli, grated carrot, or minced spinach)

2 eggs lightly beaten

1/2 cup cottage cheese (drained if needed)

1/4 cup shredded cheddar cheese

2 tablespoons grated Parmesan cheese

Directions

Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray very well.

Stir together all ingredients in a medium bowl.

Spoon into muffin cups, filling about to the brim.

Bake for 18-20 minutes or until firm to the touch and golden brown around the edges.

Let cool for about 5 minutes in the pan before serving to allow them to firm up a bit. Use a paring knife around the edges to help remove them if needed Serve warm or at room temperature.

Nutrition

• Serving Size: 2 muffins
• Calories: 70 kcal
• Total Fat: 4 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 64 mg
• Sodium: 140 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 6 g