Salsa & Cheese Baked Egg Cup

This four ingredient breakfast will set you up for healthy mornings all week! Great by themselves, on an English Muffin or whole wheat tortilla. Enjoy!

8 eggs
1/2 cup low-fat cottage cheese
salsa or pico de gallo
mozzarella shredded cheese

Preheat oven to 350 degrees F.
In a medium bowl, whisk eggs and cottage cheese until well blended.
Spray a 12 cup muffin tray with nonstick cooking spray. Pour egg mixture equally between each cup.
Bake for 12 minutes, remove from oven. Spoon 1-2 teaspoons of salsa in the middle of each egg muffin, and sprinkle 1 tablespoon shredded cheese on top.
Put back into oven for about 10 minutes. Eggs should puff up and cheese will be melted and slightly toasted.
Remove from oven, and let cool. Eat or freeze in a zip-lock bag for later! For an easy breakfast, pop it in the microwave for 20-30 seconds.

Nutritional Info Per Serving

Calories 79; Carbohydrates 2 grams; Fat 11 grams; Protein 7 grams

Makes 12 servings.  Prep Time: 5 minutes Cook Time: 12 minutes Total time: 17 minutes

Recipe by Nancy McBride – Certified Personal Trainer, Weight Loss & Behavioral Change Specialist