Cheesy Egg Muffins

Ingredients:

• 200g cottage cheese
• 10 eggs
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp Italian herbs
• 1 tomato, finely chopped*
• 100g cooked, finely chopped spinach*
• 1/2 cup shredded cheddar cheese

Directions:

1. Preheat oven to 180 degrees.
2. Grease muffin tray or line with silicone muffin cups to prevent egg muffins from sticking to the muffin tray.
3. Portion tomatoes and spinach into 12 muffin cups.
4. Blend remaining ingredients in a blender/food processor until smooth.
5. Portion into muffin cups.
6. Bake for 20 minutes or until egg muffins are set.
7. Leave to cool before enjoying. Store leftovers in an airtight container for 3 days in the fridge or 3 months in the freezer.