# Breakfast Egg Muffins

A recipe for making breakfast egg muffins that can be prepped ahead of time and 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 cheese
- 0.25 tsp white pepper
- 1 Tbsp cornstarch
- 0 cured bacon
- 0 chives
- 0 boiling water

## Instructions

1. Put 9 eggs into a food processor.
2. Add 1 cup of ricotta cheese.
3. Add 1 cup of cubed white cheddar cheese.
4. Add 1/4 tsp of white pepper.
5. Add 1 tbsp of cornstarch.
6. Blend until well combined, but do not overdo it.
7. Grease a muffin tin well.
8. Carefully fill each muffin cup about three-quarters full with the egg mixture.
9. Add desired toppings (cured bacon and chives were used in this example).
10. Pour boiling water around the sides of the muffin tin.
11. Bake at 300°F for 25-30 minutes.

## Equipment

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

## Source

- Original video: https://www.facebook.com/share/r/1XFnw7wT4e/
- Recipe page: https://www.cliprecipe.com/recipe/a9cb0bb6-feb8-4dc1-b9af-fc2612f0e387
- Extracted: 2025-03-14

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