Easy  Bacon and Egg Muffins

These muffins are a perfect brunch dish—or breakfast for any day of the week!

Ingredients:  – Eggs – Cottage cheese – Shredded cheddar cheese – Crispy cooked bacon – All-purpose flour – Thyme

1

Preheat the oven. Add the eggs to a bowl and lightly beat with a fork. Add the rest of the ingredients, cutting up the bacon with a fork or crumbling it in.

2

Spoon into the prepared muffin cups (make sure to grease well!), using about 1 tablespoon in each cup. Bake for 16-18 minutes.

3

The muffins are done when they are firm to the touch and golden brown around the edges. Let cool for 2-3 minutes in the pan.

4

Serve warm or at room temperature or store for later. To store, let cool slightly, then transfer to an airtight container. Store in the fridge for up to 2 days.

5

Tips:  Use veggies, such as chopped spinach, in place of the bacon, if desired.  To make without cottage cheese, omit and add 2 more eggs for a total of 6.