Muscle-Building Turkey Bacon Egg Muffin Cups

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 10 large eggs
• 8 slices turkey bacon
• 1 cup low-fat cottage cheese
• 2 cups baby spinach
• 3/4 cup shredded sharp cheddar
• 4 green onions
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• as needed nonstick cooking spray

Instructions

1. 1Preheat the oven to 375°F and generously coat a standard 12-cup muffin tin with nonstick spray so the egg cups release cleanly later.
2. 2Chop the turkey bacon into small bite-size pieces and cook them in a large skillet over medium heat until the edges turn crisp and lightly browned, about 6 to 8 minutes, then transfer to a paper towel to drain.
3. 3Roughly chop the baby spinach and thinly slice the green onions, keeping the white and green parts together for even flavor.
4. 4In a large mixing bowl whisk the eggs until the yolks and whites are fully blended and slightly frothy.
5. 5Stir the cottage cheese into the eggs until the mixture looks creamy and mostly smooth, then season with garlic powder, smoked paprika, salt, and black pepper.
6. 6Fold in the cooked turkey bacon, chopped spinach, sliced green onions, and most of the shredded cheddar, reserving a small handful of cheese for the tops.
7. 7Divide the egg mixture evenly among the 12 muffin cups, filling each three-quarters full so they have room to puff without overflowing.
8. 8Sprinkle the reserved cheddar over each cup, then bake for 18 to 22 minutes until the centers are set, the tops are golden, and a knife inserted in the middle comes out clean.
9. 9Rest the muffin cups in the tin for 5 minutes so they firm up, then run a thin knife each edge and lift them out onto a wire rack.
10. 10Serve two warm cups per person right away, or cool completely and refrigerate in an airtight container for grab-and-go Labor Day weekend breakfasts.