These easy, protein-packed egg muffins with spinach and roasted red peppers are baked to perfection in the Nesco Roaster Oven—great for meal prep or a grab-and-go breakfast!
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Ingredients:
- Extra-virgin olive oil (for greasing muffin cups or silicone molds)
- 6 large eggs
- ¾ cup whole milk cottage cheese
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 3 cups fresh spinach (about 3 oz)
- ½ cup diced roasted red bell pepper (about 1 pepper)
- ½ cup chopped green onion (about 2 green onions)
Directions:
- Preheat: Set your NESCO 18-Quart Roaster Oven to 350°F. Place the baking rack inside the cookwell. Cover and allow it to preheat for about 10 minutes
- Grease Muffin Cups: Lightly grease nonstick muffin tins or silicone muffin molds with olive oil. If using silicone molds, place them on a baking sheet or shallow pan for easy transfer into the roaster.
- Prepare Egg Mixture: In a blender, combine the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth and creamy.
- Steam the Spinach: Steam the spinach using your preferred method (e.g., on the stovetop or in the microwave) until just wilted, about 1 minute. Squeeze out any excess moisture and roughly chop.
- Mix the Veggies: In a medium bowl, toss the chopped spinach with roasted red peppers and green onions. Measure out ¼ cup of the mixture and set aside for topping.
- Assemble Muffins: Evenly divide the remaining vegetable mixture among the muffin cups. Pour a scant ¼ cup of the egg mixture over the veggies in each cup. Distribute any leftover egg mixture evenly. Top each with a bit of the reserved veggie mixture.
- Bake in NESCO: Carefully place the filled muffin tins or silicone molds onto the baking rack inside your preheated NESCO Roaster Oven. Cover and bake for 18 to 22 minutes, or until the egg muffins are set in the center.
- Cool & Serve: Let the muffins cool for about 5 minutes before removing from the molds. Serve warm, or store in the fridge for meal prep.