Veggie, Egg and Cheese Mini Muffins

Photo by Zachary Dailey, Dailey Life Photography
Servings: 6


1 tablespoon onion, minced

1/2 cup sweet potato, finely grated 

1/4 cup fresh spinach finely chopped

2 eggs lightly beaten

1/2 cup cottage cheese

1/4 cup shredded cheddar cheese

2 tablespoons grated Parmesan cheese


Preheat the oven to 350° F.

Grease 12 mini muffin cups with nonstick spray.

Stir together all ingredients in a medium bowl. 

Fill muffin cups to the brim.

Bake for 18 to 20 minutes or until firm to the touch and golden brown around the edges.

Before serving, let muffins cool for about 5 minutes in the pan to allow them to firm up a bit. 

Use a paring knife around the edges to help remove muffins. 

Serve warm or at room temperature.

Store in refrigerator in airtight container for 3 to 5 days if needed

Make these muffins ahead of time for busy school or work mornings.” – Chef Rose


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