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Cottage Cheese Egg Cups With Spinach & Feta

Close-up of golden-brown Cottage Cheese Egg Cups With Spinach & Feta on a white plate.
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Make these high-protein cottage cheese egg cups with spinach and feta for a quick, tender, and satisfying breakfast or snack. They are perfect for meal prepping.

Ingredients

Scale
  • 1 cup blended cottage cheese
  • 6 large eggs
  • 1/4 cup chopped fresh spinach
  • 1/4 cup crumbled feta cheese
  • 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 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 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 in the muffin tin for a few minutes before removing.

Notes

  • For a smoother texture, blend the cottage cheese until completely smooth before mixing with eggs.
  • 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 can be stored in an airtight container in the refrigerator for up to 4-5 days.
  • Reheat in the microwave for 40-90 seconds, depending on whether they are refrigerated or frozen.
  • For a Starbucks-style egg bite texture, you can experiment with using a mix of whole eggs and egg whites.
  • Add other vegetables like diced bell peppers or onions, or different herbs like chives or dill for flavor variations.
  • These are a great option for a healthy breakfast meal plan delivery.

Nutrition

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