Servings: 4
W-W Points: 1–2 points per serving (depending on your cottage cheese and toppings)
🧀 Ingredients
1 cup low-fat or fat-free cottage cheese
4 large eggs
2 tablespoons unsweetened almond milk (or skim milk)
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder (optional)
¼ cup chopped green onions, spinach, or bell peppers (optional mix-ins)
Optional toppings (minimal points):
Dash of paprika or chili flakes
Sprinkle of light shredded cheese (1–2 tbsp adds 1 point)
Fresh herbs like parsley or chives
🍳 Instructions
Preheat oven to 375°F (190°C).
In a blender or food processor, combine eggs, cottage cheese, milk, and seasonings.
Blend until smooth and creamy (this step makes it super fluffy!).
Stir in any veggies or herbs you like.
Pour mixture evenly into a lightly greased or sprayed muffin tin (makes 6) or a small baking dish.
Bake for 20–25 minutes, or until eggs are set and slightly golden on top.
Let cool a few minutes — they’ll puff up, then settle perfectly creamy inside.
💡 Tips
Great for meal prep — store in the fridge up to 4 days or freeze for later.
Blend longer for a soufflé-like texture.
Try adding diced turkey bacon, mushrooms, or roasted veggies for flavor with minimal points.
🥗 Serving Ideas
Pair with a side of fruit or a small salad for a complete brunch plate.
Drizzle with a teaspoon of hot sauce or light salsa (0 points).
Would you like me to make a Mediterranean-style version of this — with feta, spinach, and herbs — that’s still low in points?