Greek Muffin Cup Eggs
Bob Evans® Liquid Egg Whites pack these Greek Muffin Cup Eggs with protein and nutrition. Featuring sun-dried tomatoes, goat cheese and fresh basil, these cottage cheese and egg cups are a delicious and satisfying way to start your day.
Prep Time:
20 min
Cook Time:
20 min
Servings:
6
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Ingredients
- 2 Cups Bob Evans 100% Liquid Egg Whites – 16 Ounces
- 1⁄2 Cup 2% small curd cottage cheese
- 1⁄2 Teaspoon salt
- 1⁄2 Teaspoon pepper
- 1⁄2 Teaspoon garlic powder
- 3⁄4 Cup chopped oil packed sun dried tomatoes
- 4 Ounce container crumbled goat cheese
- 1⁄4 Cup chopped fresh basil
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Bob Evans 100% Liquid Egg Whites – 16 OuncesInstructions
- Preheat oven to 300°F.
- Blend egg whites, cottage cheese, salt, pepper, and garlic powder in a blender until smooth.
- Divide tomatoes, goat cheese, and basil among 12 lightly greased muffin cups.
- Pour egg white mixture over tomato mixture.
- Bake 20 to 25 minutes or until centers are set.
- Let cool 10 minutes before removing from pan.
- Enjoy!
Note: Garnish with additional crumbled goat cheese and fresh basil leaves, if on hand.
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