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Cottage Cheese Egg Cups with Spinach and Feta

Three golden-brown Cottage Cheese Egg Cups With Spinach & Feta served on a white plate.
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Make quick, high-protein breakfast cups using blended cottage cheese, spinach, and feta cheese in a muffin tin for easy meal prep.

Ingredients

Scale
  • 1 cup low-fat cottage cheese
  • 6 large eggs
  • 1/2 cup fresh spinach, finely chopped
  • 1/4 cup crumbled feta cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray or paper liners

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 12-cup standard muffin tin with cooking spray or line with paper liners.
  2. Place the cottage cheese in a blender or food processor. Blend until completely smooth, about 30 seconds.
  3. Add the whole eggs, salt, and pepper to the blender. Blend until just combined. Do not overmix.
  4. In a small bowl, combine the finely chopped fresh spinach and the crumbled feta cheese.
  5. Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  6. Gently stir a small amount of the spinach and feta mixture into each cup. Do not stir too vigorously, as you want pockets of spinach and cheese.
  7. Bake for 18 to 20 minutes, or until the centers are set and a toothpick inserted comes out clean.
  8. Remove from the oven and let the cups cool in the tin for 5 minutes before carefully removing them.

Notes

  • Use fresh spinach; thaw and squeeze frozen spinach dry if you must, but fresh yields better texture.
  • This recipe uses whole eggs for a richer texture, similar to Starbucks egg bites. For a lower-fat option, substitute two egg whites for one whole egg.
  • For grab-and-go portions, these fit well in lunch containers for school or work.
  • You can swap spinach and feta for diced bell peppers and chives for a flavor variation.

Nutrition

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