- 2 1/2 cups broccoli flowerets (cut into small, bite-sized pieces)
- 1 cup cheddar cheese (grated)
- 6 tablespoons grated parmesan cheese (coarsely-)
- 8 eggs
- 1 cup cottage cheese (rinsed, then drained)
- 2 teaspoons Spike Seasoning (or use other all-purpose seasoning of your choice)
- ground black pepper (fresh-, to taste)
sbc 21 Aug
turned out well. changed up the recipe with the veggies used.
Brandy 16 Aug
This was a perfect recipe for the carb cycling diet I am on. My batch did not turn out this pretty but they were very tasty. It was a nice change from what I have been eating. Thanks for the recipe.
Bolette 16 Apr
tasty! my new favorit
Nicole 6 Apr
Easy to make, travels well and delicious even when reheated
Augie h. 31 Mar
Wonderful turn out. Added sausage and green onions which added a nice spice/flavor
Diana 14 Mar
No modifications and it turned out AMAZING!
Erica Raisor 20 Feb
Pretty good. Husband likes it with a piece of sausage for a quick and easy breakfast
Crystal 28 Jan
Great. No modifications & this is actually my second time making this recipe. Great for breakfast on the go
Jennifer K. 8 Jan
I already made these for a second week for breakfast. I never would have thought of including cottage cheese but it is a delicious ingredient to add even more protein. I made them in 8 oz ramekins and they turned out great.
MaryBereded 19 Oct 2017
Not too bad! It was easy to make and very good.
Max 12 Jul 2017
Pretty good! I didn't have the spike seasoning so I used a Potlach seasoning from Williams Sonoma that I tend to sprinkle on over easy eggs. The mixture of cottage cheese and broccoli was really tasty. I will be making this again. Also I found that cooking the muffins for 30 mins had best desired results.
Angela C. 12 Mar 2017
this was so easy & came out great. had it for dinner & had enough left over to take to work for breakfast