Cottage Cheese Egg Cups With Spinach and Feta
Bake high-protein egg cups using blended cottage cheese for a tender texture. These are simple to make ahead for quick breakfasts.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard 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.
- Stir the chopped fresh spinach, crumbled feta cheese, salt, and pepper into the blended egg mixture. Do not overmix.
- Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes, or until the centers are set and a toothpick inserted near the center comes out clean.
- Let the egg cups cool in the muffin tin for 5 minutes before carefully removing them.
Notes
- For a smoother texture, use whole eggs. For lower calories, substitute 2 egg whites for 1 whole egg.
- If using frozen spinach, thaw it completely and squeeze out all excess water before adding it to the mixture.
- These cups store well in the refrigerator for up to 5 days.
- To freeze, cool completely, place in an airtight container, and freeze for up to 3 months. Reheat frozen cups in the microwave for 60 to 90 seconds.
- For flavor variations, add 1 tablespoon of chopped chives or diced bell peppers with the spinach.
Nutrition
- Serving Size: 1 cup
- Calories: 65
- Sugar: 1
- Sodium: 150
- Fat: 3
- Saturated Fat: 1.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0.2
- Protein: 8
- Cholesterol: 75