Three Cheese Breakfast Puffs

I love cheese. Sometimes I just need cheese. Did you notice that this recipe has three cheeses? Oh yeah!  THREE CHEESES!!!  These little breakfast puffs are almost like little cheese souffles. They are puffy and light. Simple to put together and fun to eat. 

Breakfast or snacks for 2

Ingredients

4 large eggs
1/4 cup cottage cheese
1/4 cup Parmesan cheese
2 oz shredded sharp cheddar cheese

Preheat oven to 350 F

Beat the eggs. 

Stir in the cheeses. 

Spray mini muffin tins or silicon cups with oil. 

Fill each cup a little higher than you would with a cake batter. 

Bake for 15-20 minutes. They will puff up and turn golden on top. 

Let the puffs cool 5 minutes before removing from cups. 

They will fall just a bit with cooling.

16 mini puffs: less than 1 carb per puff


Cook's Notes:

• I didn't add a lot of other flavors to these because I wanted to really taste the cheese. That, I got. i can't help thinking that a few green chilies would be nice - or crumbled bacon - or sausage - or shredded ham - or <insert imagination here>  .
• The cottage cheese makes the texture light. It makes scrambled eggs all tender and yummy too. 
• The Parmesan cheese is the kind in the green can. I love fresh but this is a staple in my kitchen. It adds flavor and body to the eggs.
• They are even good leftover and cold. They don't deflate, so go ahead and make a batch for your brown bag/road trip/picnic. They will travel well.