Cottage Cheese Egg Cups with Spinach and Feta
These Cottage Cheese Egg Cups with Spinach and Feta are high-protein and perfect for make-ahead breakfasts.
Equipment
- muffin tin
- blender or food processor
Ingredients
- 1 cup cottage cheese (2% or whole milk)
- 6 large eggs
- ½ cup fresh spinach, finely chopped For best results, use fresh spinach.
- ¼ cup crumbled feta cheese
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- cooking spray or paper liners To coat muffin tin.
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Lightly coat a 12-cup muffin tin with cooking spray or line with paper liners.
- Place the cottage cheese and whole eggs into a blender or food processor. Blend until the mixture is completely smooth, about 30 seconds.
- Transfer the blended mixture to a bowl. Stir in the chopped fresh spinach, crumbled feta cheese, salt, and pepper. Mix until just combined.
- Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, or until the egg cups are set and a toothpick inserted near the center comes out clean.
- Remove from the oven and let cool in the tin for 5 minutes before carefully removing them.
Notes
These cups store well in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat thawed cups in the microwave for about 40 seconds, or frozen cups for 75 to 90 seconds. For flavor variations, add ¼ cup of diced bell peppers or 1 teaspoon of dried herbs like chives or dill when mixing in the spinach.
Nutrition
Serving: 1cupCalories: 75kcalCarbohydrates: 3gProtein: 9gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 90mgSodium: 250mgSugar: 2g
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