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Cottage Cheese Egg Cups with Spinach and Feta

A stack of golden-brown Cottage Cheese Egg Cups With Spinach & Feta on a white plate.
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Bake high-protein egg cups using blended cottage cheese for a tender texture. These are great for make-ahead breakfasts.

Ingredients

Scale
  • 1 cup cottage cheese (2% or whole milk)
  • 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

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 12-cup muffin tin well with cooking spray or line with paper liners.
  2. Place the cottage cheese and whole eggs into a blender. Blend until the mixture is completely smooth, about 30 seconds.
  3. Pour the blended egg mixture into a medium bowl. Stir in the chopped fresh spinach, crumbled feta cheese, salt, and pepper until just combined. Do not overmix.
  4. Divide the mixture evenly among the 12 prepared muffin cups. Fill each cup about three-quarters full.
  5. Bake for 18 to 20 minutes, or until the egg cups are set and a toothpick inserted into the center comes out clean.
  6. Let the cups cool in the pan for 5 minutes before removing them.

Notes

  • For best results, use fresh spinach and squeeze out any excess moisture if you use thawed frozen spinach.
  • To prevent sticking, use a quality non-stick spray or paper liners.
  • These cups freeze well for up to three months. Reheat frozen cups in the microwave for 60 to 90 seconds. Thawed cups reheat in about 30 to 40 seconds.
  • You can substitute half of the whole eggs with egg whites if you prefer.
  • For flavor variation, add 1 tablespoon of chopped chives or diced roasted red peppers to the mixture.

Nutrition

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