Ingredients:

  • 10 large pasture-raised eggs
  • 1 cup full-fat cottage cheese
  • 0.5 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp garlic powder
  • 0.5 lb breakfast sausage
  • 4 strips thick-cut bacon
  • 1 cup sharp cheddar cheese, shredded
  • 1 red bell pepper, finely diced
  • 2 cups fresh baby spinach, roughly chopped
  • 2 green onions, thinly sliced

Instructions:

  1. Set a skillet over medium heat. Brown the breakfast sausage and bacon until crisp, then remove to a paper-towel-lined plate to drain excess fat. In the same skillet, sauté the diced bell peppers and spinach for 3–4 minutes until the spinach is wilted and excess moisture has evaporated.
  2. In a blender or large bowl with an immersion blender, combine the eggs, cottage cheese, salt, pepper, and garlic powder. Blend on low for 20 seconds until the mixture is completely smooth and aerated.
  3. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup non-stick muffin tin. Distribute the cooked sausage, bacon, sautéed vegetables, and green onions evenly across the 12 cups.
  4. Top each cup with shredded cheddar cheese. Pour the blended egg and cottage cheese base into each cup, filling them about 3/4 of the way to allow for rising.
  5. Bake for 20-25 minutes until the edges are golden-brown and the centers have a slight jiggle. Remove from the oven and let rest in the pan for 5 minutes before transferring to a wire cooling rack.