Description
Make these simple, high-protein cottage cheese egg cups for a perfect grab-and-go breakfast. They are freezer-friendly and taste like Starbucks egg bites.
Ingredients
Scale
- 1 cup cottage cheese (2% or whole milk works best)
- 6 large eggs
- 1/2 cup milk (any kind)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup fresh spinach, finely chopped
- 1/2 cup crumbled feta cheese
- Cooking spray or paper liners
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by spraying each cup thoroughly with cooking spray or lining them with paper liners.
- Place the cottage cheese, whole eggs, milk, salt, pepper, and garlic powder into a blender. Blend until the mixture is completely smooth. This step is key for a tender texture.
- In a small bowl, combine the finely chopped fresh spinach and the crumbled feta cheese.
- Divide the spinach and feta mixture evenly among the prepared muffin cups.
- Carefully pour the blended egg mixture over the spinach and feta in each cup, filling them about three-quarters full.
- Bake for 18 to 22 minutes, or until the egg cups are set in the center and lightly golden. A toothpick inserted near the center should come out clean.
- Let the egg cups cool in the muffin tin for 5 minutes before carefully removing them.
Notes
- For the spinach, use fresh and chop it finely, or use frozen spinach that you have fully thawed and squeezed dry to remove excess water.
- This recipe works well with whole eggs for a richer flavor, but you can substitute up to 2 whole eggs with egg whites for a lower fat option.
- For easy meal prep, store cooled egg cups in an airtight container in the refrigerator for up to 5 days.
- To freeze, place cooled cups on a baking sheet until frozen solid, then transfer to a freezer bag for up to 3 months. Reheat frozen cups in the microwave for 60 to 90 seconds.
- Try adding 1/4 cup of diced roasted red peppers or a pinch of dried oregano for flavor swaps.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 2
- Sodium: 210
- Fat: 3
- Saturated Fat: 1.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 9
- Cholesterol: 60