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Cottage Cheese Egg Cups with Spinach and Feta

Three Cottage Cheese Egg Cups With Spinach & Feta on a white plate, ready to eat.
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Make these simple, high-protein cottage cheese egg cups for a quick and satisfying breakfast. They are perfect for meal prep and can be customized with your favorite ingredients.

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 or line with muffin liners.
  2. In a bowl, whisk together the blended cottage cheese and eggs until well combined.
  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 eggs are set and the edges are lightly golden.
  6. Let the egg cups cool in the muffin tin for a few minutes before removing them.

Notes

  • For a smoother texture, blend the cottage cheese until smooth before mixing with the eggs.
  • You can use frozen spinach, but make sure to thaw it completely and squeeze out as much water as possible before adding it to the mixture.
  • These egg cups can be stored in an airtight container in the refrigerator for up to 4-5 days.
  • Reheat in the microwave for 40-90 seconds.
  • For a Starbucks-style egg bite, try adding a tablespoon of milk or cream to the mixture for extra richness.
  • Experiment with other add-ins like chopped bell peppers, onions, or different cheeses.
  • These are a great make-ahead option for busy mornings, similar to what you might find with some meal planning services.

Nutrition

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

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