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


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.


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


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.


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.


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.