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Cottage Cheese Egg Cups with Spinach and Feta

Freshly baked Cottage Cheese Egg Cups With Spinach & Feta in a muffin tin, ready to eat.
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Make these high-protein cottage cheese egg cups for a quick, make-ahead breakfast. They bake in a muffin tin and are perfect for busy mornings.

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 well or use 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 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 use a combination of whole eggs and egg whites.
  • You can use frozen spinach, but make sure to thaw it completely and squeeze out all excess water before adding to the mixture.
  • These cups store well in the refrigerator for 4-5 days and can be frozen for up to 3 months. Reheat in the microwave for 40-90 seconds.
  • Customize with other ingredients like diced bell peppers, onions, or your favorite herbs.

Nutrition

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