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Cottage Cheese Egg Cups with Spinach and Feta

Four Cottage Cheese Egg Cups With Spinach & Feta on a white plate, baked to a golden brown.
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Make these high-protein cottage cheese egg cups with spinach and feta for a quick, make-ahead breakfast. They are baked in a muffin tin and use blended cottage cheese for extra protein and a tender texture.

Ingredients

Scale
  • 1 cup blended cottage cheese
  • 6 large eggs
  • 1/4 cup chopped fresh spinach
  • 1/4 cup crumbled feta cheese
  • Salt and pepper to taste
  • Cooking spray or muffin liners

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line with muffin liners.
  2. In a bowl, whisk together the blended cottage cheese and eggs until smooth.
  3. Stir in the chopped spinach and crumbled feta cheese. Season with salt and pepper.
  4. Pour the mixture evenly into the prepared muffin cups, filling each about two-thirds full.
  5. Bake for 20-25 minutes, or until the egg cups are set and lightly golden.
  6. Let them cool slightly in the muffin tin before removing.

Notes

  • For a Starbucks-style egg bite texture, you can blend the cottage cheese and eggs until very smooth.
  • You can use frozen spinach, but make sure to thaw it completely and squeeze out all excess water before adding it to the mixture.
  • These egg cups are great for meal prep and can be stored in the refrigerator for 4-5 days or frozen for up to 3 months. Reheat in the microwave for 40-90 seconds.
  • Feel free to add other ingredients like diced bell peppers, onions, or different herbs for flavor variations.
  • These are a good option for a low carb breakfast or keto meal plan delivery.

Nutrition

Find it online: https://cutcooktaste.com/cottage-cheese-egg-cups-spinach-feta/