Description
A creamy, savory, and high-protein breakfast solution that is easy to prep ahead. These fluffy egg cups use cottage cheese for richness and can be customized with various vegetables and meats.
Ingredients
Scale
- 12 large eggs
- 1 cup (225g) full-fat small curd cottage cheese
- 1/4 cup (60ml) whole milk
- 1 cup (100g) shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach, chopped (or frozen, squeezed dry)
- 1 medium bell pepper, diced
- 1/2 cup cooked bacon or sausage, crumbled (optional)
- 1/2 cup Roma tomatoes, diced and seeded (optional)
- 2 tablespoons fresh herbs like chives or parsley, chopped (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin generously with olive oil or cooking spray.
- In a large mixing bowl, crack the 12 eggs. Add the cottage cheese, milk, garlic powder, onion powder, salt, and pepper.
- Whisk the mixture vigorously until the cottage cheese curds are broken up and the mixture is smooth and slightly frothy.
- Stir in the chopped vegetables, cooked meats, and half of the shredded cheese.
- Divide the mixture evenly among the 12 muffin cups, filling them about 3/4 full. Use an ice cream scoop for even portions.
- Sprinkle the remaining shredded cheese on top of each cup.
- Bake for 20-25 minutes until the tops are puffed and golden, and a toothpick inserted into the center comes out clean.
- Let the egg cups cool in the pan for 5 minutes to set before removing them.
Notes
Ensure frozen spinach is thoroughly squeezed dry to prevent soggy egg cups. For best texture, whisk the cottage cheese well into the eggs. These can be stored in the refrigerator for up to 5 days or frozen for 2-3 months. Reheat in the microwave for 45-60 seconds or in an air fryer for 3-4 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 180
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 2
- Fiber: 1
- Protein: 15
Keywords: high protein breakfast, cottage cheese eggs, egg muffins, meal prep breakfast, gluten-free breakfast, healthy eggs, quick breakfast