Servings: 12 servings
Net Carbs: 1g
These savory Cottage Cheese Egg Muffins with Pancetta are packed with flavor and perfect for those following a high-protein diet, low-carb diet, or keto diet. Whether you’re a fan of cottage cheese or just looking for a quick low carb breakfast option, these keto savory muffins are a great way to start your day.
Equipment
- 1 Spatula
Ingredients
- 6 large eggs
- 1 cup full-fat cottage cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup broccoli
- 1/2 cup cheddar cheese
- 1/2 cup diced pancetta (or bacon)
Instructions
- Preheat your oven to 350°F (175°C). I use this 12-cup silicone muffin pan, and the muffins pop out clean with zero greasing or liners - just pour and bake. If you’re using a regular tin, grease it or line it with silicone cups.
- Cut the broccoli into very small pieces, and if the pancetta is not already diced, chop it into bite-sized cubes.1 cup broccoli, 1/2 cup diced pancetta
- In a skillet over medium heat, fry the pancetta until golden and crispy, then set it aside.1/2 cup diced pancetta
- In a food processor or blender, combine the eggs, cottage cheese, salt, and black pepper. Blend until smooth and creamy. Add herbs or spices like garlic powder, onion powder, or paprika if you like.6 large eggs, 1 cup full-fat cottage cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Spoon the pancetta and chopped broccoli evenly into each muffin cup.
- Pour the egg and cottage cheese mixture over the fillings, leaving a little room at the top.
- Sprinkle shredded cheddar cheese over each muffin.1/2 cup cheddar cheese
- Bake for about 15 minutes or until the tops are puffed and golden, and the centers are set. Let them cool slightly before removing from the tin. Store any leftovers in an airtight container in the fridge.
Notes
- Ingredient Swaps: Don’t have pancetta? Try cooked bacon, turkey bacon, or diced chicken sausage instead.
- Cheese Tip: Full-fat cottage cheese gives the best creamy texture. You can use low-fat or fat-free, but the muffins may turn out less rich.
- Vegetables Tips: Finely chop your vegetables (especially broccoli) for even baking and texture.
- Baking Tip: For best results, use a silicone muffin pan - no greasing or liners needed, and the muffins pop right out.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
Nutrition Per 1 Serving
Serving: 1muffin | Calories: 111.4kcal | Carbohydrates: 1.5g | Net Carbs: 1g | Protein: 7.3g | Fat: 8.4g | Saturated Fat: 3.2g | Fiber: 0.5g | Sugar: 0.7g
Recipe Link:
https://coachrallyrus.com/keto-recipes/cottage-cheese-egg-muffins-pancetta/
By Rally Rus | Easy Keto Recipes & High Protein Low Carb Meals
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