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Egg & Cheese English Muffins Yield 6 muffins
The blender is your secret here, it turns cottage cheese into a silky, lump-free custard that bakes up tender instead of rubbery, and the water bath keeps everything impossibly moist. Make a batch on the weekend and you've got grab-and-go breakfasts that reheat beautifully in an air fryer.
Egg & Cheese English Muffins Print / PDF Cook mode
Yield: 6 muffins
Skills you’ll practice: Baking ,Seasoning & Balance ,Emulsifying
Let’s cook
Steps Tap anything to check it off as you go.
1 Preheat your oven to 350 degrees. Place a glass oven-proof dish on the bottom shelf of the oven, filled with 2 inches of water. As the water heats it will create a steam environment in the oven for the eggs to cook. 2 As the oven preheats, prepare the egg mixture. In a blender add, eggs, cottage cheese, shredded cheese, salt, pepper, and paprika. Blend until smooth and cottage cheese lumps are removed. 3 In a 9x13, line with parchment paper and spray with nonstick oil or coat with a little bit of butter to prevent the eggs from sticking. 4 Pour the egg mixture in the dish, use a spoon to push the eggs to the edges. Bake for 60 minutes or until eggs are set. 5 Slice the eggs into 6 squares. Top an english muffin with egg, a slice of cheese and a brush of butter. Pop in fridge and reheat the next morning. ( Air-fryer is the best or the oven to melt cheese and reheat the egg sand-which ) Oven or air-fryer also gets the muffin slightly crispy, cheese melty, and egg heated through. 6 This recipe is also great with sausage, bacon, or spinach. Your turn
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