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Cottage Cheese Egg Cups with Spinach and Feta

Close-up of freshly baked Cottage Cheese Egg Cups with Spinach & Feta in a muffin tin.

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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, these muffins are freezer-friendly and great for grab-and-go mornings.

Ingredients

Scale
  • 1 cup blended cottage cheese
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and squeezed dry)
  • 1/4 cup crumbled feta cheese
  • 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 blender, combine the blended cottage cheese, eggs, milk, salt, and pepper. Blend until smooth and well combined.
  3. Stir in the chopped fresh spinach (or squeezed dry frozen spinach) and crumbled feta cheese into the cottage cheese mixture.
  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 egg cups are set and a toothpick inserted into the center comes out clean.
  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, ensure your cottage cheese is well-blended before adding it to the eggs.
  • If using frozen spinach, make sure to 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 4-5 days.
  • For longer storage, freeze the cooled egg cups in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months.
  • Reheat from refrigerated in the microwave for 30-60 seconds. Reheat from frozen for 60-90 seconds, or until heated through.
  • Feel free to add other vegetables like diced bell peppers or onions, or herbs like chives or parsley.

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