These energizing egg cups are a great low-fiber alternative to muffins and other bready breakfast foods.
1 small russet potato, peeled and diced
½ cup cottage cheese
2 ounces cheddar cheese, grated
1 small bell pepper, chopped
2 tablespoons ketchup
- Preheat oven to 350 degrees. Grease a 12-cup muffin tin, or line with muffin cups or parchment paper.
- Place potato in a microwave-safe dish, cover, and microwave for 5 minutes. Let sit for 5 minutes.
- In a large mixing bowl, beat eggs. Add cottage cheese, cheddar, bell pepper, ketchup, and cooked potato. Divide mixture evenly into prepared muffin tin.
- Bake until tops are golden, 15 to 18 minutes. Egg cups should register 160 degrees Fahrenheit or higher using an instant-read thermometer placed in the middle of a cup.