Preheat the oven to 350°F. Use the large side of a cheese grater to grate the sweet potato into fine shreds. Dice peppers and onions.
Add the eggs, egg whites, dijon mustard, and cottage cheese to a blender. Blend for 20-30 seconds until it’s completely combined.
Pour the egg mixture into a mixing bowl and fold in grated sweet potato, onion, peppers, and seasonings. Stir.
Use a medium size cookie scoop and pour 2 scoops into each greased muffin tin. These will not rise much, but try to fill them just under the top line.
Copycat McDonald's Breakfast Sandwiches
High Protein Breakfast Frittata
Homemade Cranberry Nut Granola
Red Velvet Protein Panckes
Crispy Breakfast Potatoes
Strawberry Shortcake Smoothie
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