Description
Bake high-protein egg cups using blended cottage cheese for a tender texture. This recipe is ideal for make-ahead breakfasts and meal prepping.
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 6 large eggs
- 1/2 cup fresh spinach, finely chopped
- 1/4 cup crumbled feta cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray or paper liners
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Lightly grease a 12-cup standard muffin tin with cooking spray, or line with paper liners.
- Place the cottage cheese in a blender or food processor. Process until the cottage cheese is smooth, about 30 seconds.
- Add the whole eggs, salt, and pepper to the blender. Blend until just combined. Do not overmix.
- Stir the chopped fresh spinach and crumbled feta cheese into the egg mixture by hand.
- Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes, or until the eggs are set and a toothpick inserted near the center comes out clean.
- Let the egg cups cool in the tin for 5 minutes before removing them.
Notes
- For best results, use fresh spinach; if using frozen, thaw it completely and squeeze out all excess water before mixing it in.
- Using whole eggs provides the best structure; substituting with egg whites will result in a less rich texture.
- For a Starbucks-style texture, ensure your cottage cheese is completely smooth before adding the whole eggs.
- You can swap spinach and feta for diced bell peppers or chives and cheddar cheese for flavor variations.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 1
- Sodium: 180
- Fat: 3
- Saturated Fat: 1.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 8
- Cholesterol: 85