DAIRY FREE & GLUTEN FREE MODIFICATIONS INCLUDED
Serves 6
Breakfast
12 large eggs
12 teaspoons grated or shredded Parmesan cheese*
3/4 cup cottage cheese*
salt and black pepper to taste
Directions
Preheat the oven to 425°F. Spritz each muffin cup with butter-flavored cooking spray. Crack an egg into each cup.
Top each egg with 1 tablespoon of cottage cheese. Season with salt and freshly ground pepper to taste and sprinkle with 1 teaspoon of Parmesan cheese.
Place the eggs into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for firm centers. Garnish with additional Parmesan cheese and serve immediately.
Eat 2 eggs per serving. Enjoy with one slice of toast for your added carb.
Dairy Free Option
Use 3/4 cup egg whites
*use nutritional yeast or dairy-free cheese
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