Cottage Cheese Egg Muffins with Pancetta: Low Carb (Edit recipe)

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These savory Cottage Cheese Egg Muffins with Pancetta are packed with flavor and perfect for those following a high-protein diet, low-carb diet, or keto diet. Whether you’re a fan of cottage cheese or just looking for a quick low carb breakfast option, these keto savory muffins are a great way to start your day.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

7

Serves: 12

Ingredients

6 Eggs
1 cup Cottage Cheese, full-fat
.25 tsp Salt
.25 tsp Black Pepper
1 cup Broccoli
.5 cup Cheddar Cheese
.5 cup Pancetta

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350°F (175C).
Cut the broccoli into very small pieces. If the Pancetta isnu2019t already in cubes, cut it into bite-sized pieces.
In a food processor, blend the cottage cheese, eggs, salt, and black pepper until smooth.
Heat a pan over medium heat and fry the Pancetta until crispy. Set aside.
Grease a muffin tin or use silicone liners. In each muffin cup, layer the Pancetta and diced broccoli.
Pour the cottage cheese and egg mixture over the Pancetta and broccoli.
Top each muffin with shredded cheddar cheese.
Bake for approximately 15 minutes or until the muffins are golden brown and set.

Notes

If you’re not a fan of Pancetta, consider using cooked bacon, turkey bacon, or even diced chicken sausage for a different flavor profile. While full-fat cottage cheese provides richness, you can use low-fat or fat-free if you prefer. Keep in mind that the texture and flavor may vary slightly.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	91
Fat:	5 g
Carbohydrates:	2 g
Protein:	7 g
Cholesterol:	20 g
Sodium:	249 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.