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Cottage Cheese Egg Cups with Spinach and Feta

Close-up of delicious Cottage Cheese Egg Cups with Spinach & Feta, baked golden brown.
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Make these high-protein cottage cheese egg cups with spinach and feta for a quick, make-ahead breakfast. Blended cottage cheese adds extra protein and a tender texture.

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 or line with paper liners.
  2. In a bowl, whisk together the blended cottage cheese and eggs until smooth.
  3. Stir in the chopped spinach, crumbled feta cheese, 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 eggs are set and the edges are lightly golden.
  6. Let the cups cool in the muffin tin for a few minutes before removing.

Notes

  • For a Starbucks-style egg bite texture, ensure your cottage cheese is blended very smooth.
  • You can use frozen spinach; thaw it completely and squeeze out all excess moisture before adding to the mixture.
  • These cups are great for meal prep. Store them 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.
  • For a flavor variation, add chopped herbs like chives or parsley, or a pinch of red pepper flakes.
  • These are a good option for a keto meal plan delivery.

Nutrition

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