Cottage Cheese Muffins (Print Version)

# Ingredients:

01 - 1/4 cup red bell pepper, diced small.
02 - 6 large eggs, beaten.
03 - 1/2 cup spinach, finely chopped.
04 - 1/4 cup green onions, thinly sliced.
05 - 1 cup of cottage cheese.
06 - 1/4 cup chopped mushrooms.
07 - 1/4 cup shredded cheddar.
08 - 1 tablespoon olive oil.
09 - Salt and black pepper as needed.
10 - 1/2 cup almond flour.
11 - 1/2 teaspoon garlic powder for seasoning.
12 - 1/4 cup shredded mozzarella.

# Instructions:

01 - Set oven temperature to 350°F. Coat the muffin tray lightly with olive oil.
02 - Beat together the eggs and the cottage cheese until smooth and creamy.
03 - Blend the almond flour, shredded cheddar, and mozzarella into the wet mixture.
04 - Gently stir in the spinach, mushrooms, onions, and diced peppers.
05 - Sprinkle in garlic powder, a dash of pepper, and some salt. Mix until combined.
06 - Pour the mixture into muffin cups until they’re about 3/4 full. Bake for 20-25 minutes or until lightly browned on top.

# Notes:

01 - Fresh veggies taste the best in this.
02 - The batter can sit overnight in the fridge.
03 - Feel free to swap in your favorite vegetables.

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