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Cottage Cheese Egg Cups With Spinach & Feta

Stack of golden-brown Cottage Cheese Egg Cups With Spinach & Feta on a plate, topped with crumbled feta cheese.
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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 freezer-friendly and reheat easily.

Ingredients

Scale
  • 1 cup blended cottage cheese
  • 6 large eggs
  • 1/4 cup chopped fresh spinach (or 2 tablespoons frozen, thawed and squeezed dry)
  • 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 well 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 spinach and 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 to a wire rack to cool completely.

Notes

  • For a smoother texture, blend the cottage cheese until completely smooth before mixing with the eggs.
  • If using frozen spinach, ensure you squeeze out as much water as possible to prevent soggy egg cups.
  • These egg cups can be stored in an airtight container in the refrigerator for up to 4-5 days.
  • For longer storage, freeze the cooled egg cups. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container for up to 3 months.
  • To reheat, microwave a frozen egg cup for 60-90 seconds, or a refrigerated one for 30-45 seconds.
  • Consider adding other vegetables like diced bell peppers or onions, or fresh herbs like chives or parsley for variation.

Nutrition

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