Here they are!!
About three weeks ago, I found a recipe for these cottage cheese/egg muffins and adapted it to my own preferences.
When I made these in my regular metal muffin pan, they were delicious, but sadly, collapsed as they cooled. In addition, despite the metal pan being well oiled, the eggs stuck terribly.
Enter the silicone muffin pan I mentioned in my Friday post about self gifting.
I used the same recipe but because the muffin cups in the silicone pan were so much deeper than in my metal pan, I added 4 eggs to the 6 the recipe called for.
In addition, because I set the silicone pan inside a metal cake pan (for stability), I had to add 12 minutes to the recipe bake time in order to be satisfied that the eggs had set.
The end result told the tale! Despite the lower fill level, the contents rose beautifully and maintained their shape throughout cooling!
They released easily from the silicone pan and clean up was a breeze!
Now, I can’t wait to try regular muffins in my new self gift!
**For those looking for a recipe, this is loosely what I’ve been doing:
Cottage Cheese and Egg Muffins (makes 1 dozen)
Preheat oven to 375°F
Whisk together 6 – 10 eggs, 1/2 cup cottage cheese and whatever spices you prefer. I used salt, pepper, and garlic powder.
Stir in whatever cheese, meat, and vegetables you prefer @ 1/2 cup each ingredient (I used spinach, green onion, red bell peppers, real bacon bits, and shredded old cheddar)
Pour into muffin pan and bake for 18 – 30 minutes (until eggs are set)
Let cool in muffin pan for about 15 minutes and then remove to a plate to continue cooling.
Store in a sealed container in fridge or freezer.
Reheat in microwave for 30 seconds to one minute if out of fridge … 2 minutes if out of freezer
**High protein, keto-friendly, and gluten free**
Radically Retired 
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