Easy Wagyu Cottage Cheese Egg Muffins

Start your day with a burst of flavor and nutrition with our Easy Wagyu Cottage Cheese Egg Muffins. These delectable muffins combine the rich, juicy taste of Back Creek Wagyu Philly beef with the creamy goodness of cottage cheese, creating a breakfast option that is both satisfying and nutritious. Perfect for busy mornings, they can be prepared in advance, ensuring you have a convenient and delicious meal ready to go.

Our Easy Wagyu Cottage Cheese Egg Muffins are the perfect solution for those who want a nutritious and delicious breakfast without the hassle. The combination of premium Wagyu beef and creamy cottage cheese not only tastes great but also provides essential nutrients to kickstart your day. Whether you're rushing out the door or enjoying a leisurely morning, these muffins are a convenient and satisfying option.

Ingredients

• 1 cup diced vegetables (peppers, mushrooms, green onions, etc.)

• 1/2 cup cooked Back Creek Wagyu Philly Steak

• 6 eggs

• 3/4 cup cottage cheese

• 1/2 c feta or cheddar cheese, optional

• Optional seasonings- salt, pepper, paprika, cayenne pepper

Served with Kale/ Pistacio Dip

How To Make Egg Muffins

The nice thing about these muffins is that they’re super easy to customize so here’s how I make them:

• Mix or blend cottage cheese and eggs until well-blended.

• Add Back Creek Wagyu Philly Steak

• Add whatever veggies I have on hand. Peppers, onions, chopped kale, mushrooms etc work well.

• Add preferred spices

• Pour the mixture into well-greased muffin tins and top with more cheese, such as crumbled feta or shredded cheddar.

• Bake at 375 for 25-30 minutes

• Reheat as needed.

  Tip: To prevent the eggs from sticking to the muffin tin, cover the bottom of a cookie sheet with water and place the muffin tin on top before putting it in the oven. Remember to grease the pan as well.