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Cottage Cheese Egg Cups With Spinach & Feta

Three 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. Perfect for meal prep, they are a great grab-and-go option for busy mornings.

Ingredients

Scale
  • 1 cup blended cottage cheese
  • 6 large eggs
  • 1/4 cup chopped fresh spinach (or 2 tablespoons thawed frozen spinach, squeezed dry)
  • 1/4 cup crumbled feta cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 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 to prevent sticking.
  2. In a medium bowl, whisk together the blended cottage cheese and eggs until smooth.
  3. Stir in the chopped spinach, crumbled feta cheese, salt, and pepper.
  4. Evenly distribute the mixture among the 12 muffin cups, filling each about two-thirds full.
  5. Bake for 20-25 minutes, or until the egg cups are set and lightly golden. A toothpick inserted into the center should come out clean.
  6. Let the egg cups cool in the muffin tin for a few minutes before carefully removing them.

Notes

  • For a smoother texture, blend the cottage cheese until very smooth before mixing with the eggs.
  • If using frozen spinach, ensure you squeeze out as much moisture as possible to avoid watery egg cups.
  • These egg cups are excellent 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.
  • Consider adding other ingredients like diced bell peppers, onions, or your favorite herbs for flavor variations.
  • These can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

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