# Breakfast Egg Muffins

This recipe shows how to make egg muffins that can be frozen for up to two months.

- Servings: 12 servings
- Total time: 30 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 9 eggs
- 1 cup cottage cheese
- 1 cup shredded cheddar
- 0.25 tsp white pepper
- 1 Tbsp cornstarch
- 1 handful cured bacon
- 1 handful chives or green onions
- 1 cup boiling water

## Instructions

1. Put 9 eggs into a food processor.
2. Add 1 cup of good ricotta cheese.
3. Add about 1 cup of cubed white cheddar.
4. Add a little bit of white pepper (no salt, because it comes from the cheese).
5. Add 1 tablespoon of cornstarch.
6. Blend it up real good, but don't overdo it.
7. Grease a standard muffin tin.
8. Carefully fill the muffin cups about three-quarters of the way with the egg mixture.
9. Add your favorite toppings (cured bacon and chives were used in the example).
10. Pour boiling water on the sides of the muffin tin to prevent the mixture from drying out.
11. Bake at 300°F for 25-30 minutes.

## Equipment

- food processor
- muffin tin
- whisk
- measuring cups
- measuring spoons

## Source

- Original video: https://www.instagram.com/p/DHJiQuUOkEA/
- Recipe page: https://www.cliprecipe.com/recipe/64ca1d59-e794-4c9e-87df-f0c4779be953
- Extracted: 2025-03-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt