Ingredients
Scale
- 1 cup cottage cheese
- 2 eggs
- 1 cup frozen blueberries (do not thaw)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk the eggs and cottage cheese together until very well combined.
- Grease a muffin tin generously.
- Drop 5 to 6 frozen blueberries into the bottom of each greased muffin cup.
- Pour the egg and cottage cheese mixture evenly over the blueberries in each cup.
- Bake for 20 minutes or until the centers are firm to the touch.
- Let the cups cool slightly before removing them from the muffin tin.
Notes
- Do not thaw the blueberries. Using them straight from the freezer keeps the cups from becoming watery and helps them set properly.
- Grease the muffin tin well to prevent sticking.
- Store leftover cups in an airtight container in the refrigerator for up to 4 days.
- You can reheat them in the microwave for 20 to 30 seconds.
- Swap blueberries for other frozen berries like raspberries or strawberries if you prefer.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 65
- Sugar: 3g
- Sodium: 130mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 55mg