Ingredients
- 4 Nellie's Free Range Eggs, lightly beaten
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup crispy cooked bacon, crumbled
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
Prep Time: 18 minutes
Cook Time: 16-18 minutes
Yield: 24 mini muffins
Ingredients
- 4 Nellie's Free Range Eggs, lightly beaten
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup crispy cooked bacon, crumbled
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
These muffin tin egg cups are a perfect brunch dish, especially when you have little ones underfoot. You can make them ahead of time and simply reheat when ready to serve and they'll taste like they're fresh from the oven. Plus, they're pre-portioned so serving them to a crowd is easy!
Directions
- Preheat the oven to 350F and grease a mini muffin tin.
- Stir all ingredients together in a medium bowl. Spoon into muffin cups, filling to the brim.
- Bake for 16-18 minutes or until firm to the touch and golden brown around the edges. Let cool for a few minutes in the pan, then serve warm or at room temperature.
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