Egg Muffins Cheese Breakfast (Print Version)

# Ingredients:

→ Base

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

→ Vegetables

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

→ Seasonings

07 - Salt and pepper as needed
08 - 1 teaspoon smoky paprika
09 - 1/2 tablespoon of fresh-cut herbs (basil, parsley, chives)

# Instructions:

01 - Preheat your oven to 375°F. Cook diced veggies in a pan for 5-7 minutes until tender, toss spinach in at the end.
02 - Beat together eggs, cream, cheeses, seasonings, and cooled veggies in a big mixing bowl.
03 - Grease your muffin tin, then pour about 1/3 cup of mix into each spot.
04 - Bake for half an hour, or until the egg mixture firms up.

# Notes:

01 - Perfect for cooking ahead
02 - Store in the fridge for 72 hours max
03 - Easily swap in any vegetables you like

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