Keep eggs tender
Use moderate heat and stop cooking as soon as the eggs are set so they stay soft rather than rubbery.
Fluffy savoury egg muffins packed with cottage cheese, cheddar and spinach for an easy meal-prep breakfast.

Step by step
Preheat the oven to 190°C and prepare a 12-cup muffin tray.
Whisk the eggs until smooth, then mix in the cottage cheese, cheddar, spinach and seasonings.
Divide evenly between the 12 cups.
Bake for 22–25 minutes until set and golden. Cool for 10 minutes before removing. One serving is three muffins.
Useful, not complicated
Small changes that make this recipe easier to fit into real life.
Use moderate heat and stop cooking as soon as the eggs are set so they stay soft rather than rubbery.
Cool cooked egg dishes promptly and refrigerate in a sealed container before reheating thoroughly.
Store bread, herbs and crisp vegetables away from moist fillings until serving.
Useful tools
Products selected because they make this recipe easier to prepare.
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