What about it is cottage-like, I wonder? The wordie in me likes to think this unattractive, lactose-filled allergen wonder was snarkishly named in memory of a grandparent gumming lumpy cheese back in the holler somewhere. That’s the story in my head that I’ll stick to.
On to more serious points, when I tried this recipe a few weeks ago–with my own single-serving adjustments–I was surprised, and pleasantly surprised at that.
But does it bake down into a delicious light, eggy crust? Absolutely. Paired with sauteed veggies and legumes, this recipe might be worth sharing with my own grandma and Nana.
Makes 4 small or 3 medium muffins
1. Sautee vegetables, spices and spinach over high heat until tender.
2. Preheat oven to 375 degrees. Line muffin tins with muffin liners (or grease really really well).
3. Spoon veggie mixture into muffin slots, filling each about 1/2 full. Then evenly divide and spoon the beans on top.
4. In a small bowl, whisk egg and cottage cheese together.
5. Spoon egg mixture over top of veggie cups.
6. Top with additional paprika and cayenne, if you like.
7. Bake for 20-25 minutes or until eggs are set. If they’re taking a while or if you’d like a crispy golden finish, set the oven to broil for 1-2 minutes, but be sure to remove quickly so they don’t burn.
Use a spoon to remove and serve warm. Enjoy!
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