Dawn NoltAuthorDawn NoltCategoryTags, Rating

Yields5 Servings

 1 cup diced bell peppers and onions
 2 tbsp butter
 ½ cup cooked ham, diced
 1 cup spinach, finely chopped
 5 Nature's Yoke eggs
 ¾ cup cottage cheese
 ½ cup shredded Colby-Jack cheese
 1 tsp paprika
 ¼ tsp cayenne pepper
 salt and pepper, sprinkled

1

Saute peppers and onions in butter over medium heat just until soft.

2

Combine eggs, cottage cheese and cheese in a large bowl. Add paprika, cayenne pepper, salt and pepper. Stir in veggies, ham and spinach until well combined.

3

Spoon into well-greased muffin tin. (Fill the cups pretty full.)

4

Bake at 375 F. for 30 minutes or until eggs are set.

Ingredients

 1 cup diced bell peppers and onions
 2 tbsp butter
 ½ cup cooked ham, diced
 1 cup spinach, finely chopped
 5 Nature's Yoke eggs
 ¾ cup cottage cheese
 ½ cup shredded Colby-Jack cheese
 1 tsp paprika
 ¼ tsp cayenne pepper
 salt and pepper, sprinkled

Directions

1

Saute peppers and onions in butter over medium heat just until soft.

2

Combine eggs, cottage cheese and cheese in a large bowl. Add paprika, cayenne pepper, salt and pepper. Stir in veggies, ham and spinach until well combined.

3

Spoon into well-greased muffin tin. (Fill the cups pretty full.)

4

Bake at 375 F. for 30 minutes or until eggs are set.

Egg Muffins