Lightened Up Southwestern Egg Muffins

I adapted this recipe from my mom's Southwestern Egg Casserole - which although is incredibly delicious, isn't super healthy. So, this is my lightened up version that I can eat on any morning without feeling guilty. Plus, I make it in muffin cups, wrap them in plastic wrap, and freeze them individually so it's super easy to microwave them and eat them on the go. These aren't quite as indulgent as the casserole but they are great for a healthy morning breakfast.



*** For the original recipe - perfect for breakfast or brunch with company in town - check out the post for Southwestern Egg Casserole.

Southwestern Egg Muffins
5 large eggs
1/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup cottage cheese
4 ounces canned, diced green chiles, undrained

1. Preheat oven to 375.
2. Stir eggs to break the yolks.
3. Stir flour, baking powder, and salt together. Mix into the eggs until well combined.
4. Add cottage cheese and green chiles to the egg mixture and stir together.
5. Spray a muffin dish with cooking spray. Pour 1/3 cup of the casserole into each muffin cup (will probably only fill 10 cups). Bake for about 20-25 minutes or until golden brown on top and cooked through.
6. Let cool and pull out of muffin tins. Wrap in small sheets of plastic wrap and freeze in a sealable container.
7. Warm in microwave until warm - about 45 seconds for 1 muffin or 1 minute for 2 muffins.

Nutrition (per muffin): 67 calories, 3g fat, 0g fiber, 4g carbs, 6g protein
                                      about 2 weight watchers points+