Description
Make these easy, crustless quiche cups at home using cottage cheese for a fluffy, high-protein breakfast perfect for meal prep.
Ingredients
Scale
- 1 cup cottage cheese
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup cooked, chopped ham or bacon (optional mix-in)
- 1/4 cup chopped spinach (optional mix-in)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 12-cup muffin tin or line it with silicone liners for easy removal.
- In a blender or food processor, combine the cottage cheese, eggs, and milk. Blend until the mixture is completely smooth and creamy. This step is key for a smooth texture, similar to Starbucks egg bites.
- Stir in the salt and pepper.
- Divide the shredded cheese and any desired mix-ins (like ham or spinach) evenly among the prepared muffin cups.
- Carefully pour the blended egg mixture over the fillings in each cup, filling them about three-quarters full.
- Bake for 18 to 22 minutes, or until the egg cups are set and a toothpick inserted into the center comes out clean.
- Let the baked egg cups cool in the muffin tin for about 5 minutes before removing them.
- Serve warm or store them for easy meal prep egg cups throughout the week.
Notes
- For a smoother texture like the original, use a high-powered blender to fully emulsify the cottage cheese.
- If you prefer a sous-vide style, you can try these in a pressure cooker with a water bath, but baking is simpler for a quick crustless quiche cups recipe.
- These protein egg cups store well in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 2
- Sodium: 350
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 10
- Cholesterol: 120