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Cottage Cheese Egg Cups With Spinach & Feta

Close-up of three baked Cottage Cheese Egg Cups With Spinach & Feta, showing golden brown tops and visible spinach and feta cheese.
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Quick, high-protein breakfast muffins made with blended cottage cheese for a tender texture. Perfect for meal prep and grab-and-go mornings.

Ingredients

Scale
  • 1 cup blended cottage cheese
  • 6 large eggs
  • 1/4 cup crumbled feta cheese
  • 1 cup fresh spinach, chopped
  • Salt and black pepper to taste
  • Cooking spray or muffin liners

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin well with cooking spray or use muffin liners.
  2. In a medium bowl, whisk together the blended cottage cheese and eggs until smooth.
  3. Stir in the crumbled feta cheese, chopped spinach, salt, and pepper.
  4. Evenly distribute the mixture among the prepared muffin cups, filling each about two-thirds full.
  5. Bake for 20-25 minutes, or until the centers 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 to a wire rack to cool completely.

Notes

  • For extra flavor, you can add a pinch of garlic powder or onion powder to the egg mixture.
  • If using frozen spinach, thaw it completely and squeeze out as much excess water as possible before chopping and adding to the mixture.
  • These egg cups can be stored in an airtight container in the refrigerator for up to 4-5 days.
  • To reheat, microwave for 40-90 seconds, depending on whether they are refrigerated or frozen.

Nutrition

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