Oatmeal, cottage cheese, mozzarella, eggs, arugula, green onions, and tomatoes bake into savory vegetable muffins. The batter goes into prepared muffin cups and bakes for 20 minutes.
Ingredients
- 1 cup oatmeal
- 1 tsp salt
- 1 tsp dry garlic
- 1 tsp Italian herbs
- 1 cup non-fat cottage cheese
- ½ cup non-fat mozzarella cheese
- 3 eggs
- 1 tbsp avocado oil
- 1 cup arugula, chopped
- 2 green onions, finely chopped
- ½ cup small tomatoes, halved
Prepare the Batter
- Preheat the oven to 180°C (350°F). Grease or line a muffin tin.
- Combine the oatmeal, salt, dry garlic, and Italian herbs in a large bowl.
- Add the cottage cheese, mozzarella, and eggs. Stir until well combined, then mix in the avocado oil.
- Fold in the arugula, green onions, and tomatoes.
- Fill the prepared muffin cups about three-quarters full. Sprinkle extra Italian herbs on top if desired.
- Bake for 20 minutes, until golden, a toothpick comes out clean, and the centers reach 160°F (71°C).
- Cool in the tin for a few minutes, then move to a wire rack.
Distribute the Tomatoes
Halved tomatoes can settle at the bottom of the bowl, so stir the batter just before portioning. Give each muffin cup a similar amount of vegetables and egg mixture. Use the source’s visual and toothpick cues together with the verified center temperature.
