M&E’s Egg Muffin Recipe

M&E's Egg Muffin Recipe

I love to travel with Miles, and that includes many half-day trips. I like to bring along snacks that can double as healthy meals for me and treats for Miles. This recipe I came up with does the trick. The broccoli can be substituted with other sorts of dog-friendly vegetables, and if you want to make them more indulgent, you can also add shredded cheddar. These muffins are easy to make, filling, healthy, high-protien and low-carb. When I make a batch, most go to people. But they do double as great one-serving special dog treats, or you can break up a few and use them as healthy high-reward training treats (which you can also keep in the freezer in between training sessions).

Ingredients

  • 1 carton pasteurized egg whites
  • 8 large eggs
  • 1 large container cottage cheese
  • 2 large heads of broccoli, chopped (or chopped spinach, kale, chard or basil, or shredded zucchini)
  • 1 cup cooked and chopped bacon
{ recipe makes 24, if you’d like to make less, just reduce quantities by 1/2 }

M&E's Egg Muffin Recipe

Step 1: Prepare ingredients.

M&E's Egg Muffin Recipe

Step 2: Whisk eggs and egg whites in a bowl until well mixed, add cottage cheese and mix.

M&E's Egg Muffin Recipe

Step 3: Grease cupcake pans or use muffin liners (use liners!) and fill each cup with equal amounts of broccoli and bacon.

M&E's Egg Muffin Recipe

Step 4: Stir egg mixture well, and spoon over broccoli and bacon until the cups are evenly full.

M&E's Egg Muffin Recipe
Step 5: Put in oven at 350 degrees for 35 minutes, or until edges appear golden. As you can see, they end up much neater if you use cupcake liners. Once cooked, eat some, cool the rest and then refrigerate. 

M&E's Egg Muffin Recipe
{  Note Miles’ slightly deranged expression above…  }

10 comments on M&E’s Egg Muffin Recipe

  • Danielle

    Ugh, getting stuck-on egg out of muffin tins is the worst! Use liners!
    I've made something like this before – I never would have thought about feeding it to Oliver though!

  • Emma (author)

    Haha, exactly Danielle! I always use liners, and this time I thought, why not try without? I managed to get them out but it was a pain.

    I bet Mr. Oliver would love them!

  • Cassafrass

    I'll have to try these as Wally treats, he can always use high calorie noms (he's such a pain to put weight on). I, unfortunately, will have to admire them from afar since I'm allergic to eggs. Looks tasty!

  • Gail

    I am wondering if you can use mini cupcake tins as they would be bite size treats for our Welsh, Bailey. Chopping up the ingredients smaller would be a requirement:) And just grease and flour the pans before adding the mixture! I might try that!

  • Emma (author)

    Hi Gail! They would be fine any size.

    You'd probably be fine with roughly chopped stuff, just put one little chunk of broccoli and one slice of bacon in each cup before adding the egg 🙂

  • theanthzone

    Emmadale and I can't eat cottage cheese. 🙁 But the recipe does sound delish!

  • Gail

    Emma, sounds good! I will let you know how they turn out. I love to bake anything in my mini cupcake pans, and will have to adjust the time. Thinking about adding grated cheese in stead of cottage cheese. I'll let you know how they turn out!

  • Emma (author)

    Hey Anth, no need for cottage cheese! Just substitute more of one of the other ingredients.

    Gail, sounds delicious… Grated cheese will taste sooo good.

  • Emma (author)

    Absolutely Anth, it would be mighty tasty if I do say so myself 🙂

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