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Cottage Cheese Egg Cups with Spinach and Feta

A hand holding a delicious Cottage Cheese Egg Cup with Spinach & Feta, with more cups in the background.
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Make these high-protein cottage cheese egg cups with spinach and feta for a quick, tender, and flavorful breakfast. Perfect for meal prep, they are freezer-friendly and reheat easily.

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 line with paper liners.
  2. In a 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 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.

Notes

  • For a smoother texture, blend the cottage cheese until very smooth before mixing with eggs.
  • You can use frozen spinach, but make sure to thaw it completely and squeeze out all excess water.
  • These cups can be stored in an airtight container in the refrigerator for up to 4-5 days.
  • To reheat from refrigerated, microwave for 30-60 seconds. To reheat from frozen, microwave for 60-90 seconds.
  • For a Starbucks-style egg bite texture, ensure your cottage cheese is blended very smooth.
  • Consider adding other ingredients like diced bell peppers, chives, or a pinch of red pepper flakes for variety.

Nutrition

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