AuthorDawn NoltCategoryBreakfast Dishes
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.
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