Print

Cottage Cheese Egg Cups with Spinach and Feta

Three golden-brown Cottage Cheese Egg Cups With Spinach & Feta served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake high-protein egg cups using blended cottage cheese for a tender texture. This recipe is great for make-ahead breakfasts and meal prepping.

Ingredients

Scale
  • 1 cup cottage cheese (2% or whole milk)
  • 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

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 12-cup standard muffin tin well, or use paper liners.
  2. Place the cottage cheese and whole eggs into a blender or food processor. Blend until the mixture is completely smooth, about 30 seconds.
  3. In a small bowl, combine the chopped fresh spinach and crumbled feta cheese.
  4. Pour the blended egg and cottage cheese mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  5. Divide the spinach and feta mixture evenly among the cups, gently pressing the ingredients down slightly into the liquid.
  6. Bake for 18 to 22 minutes, or until the egg cups are set and a toothpick inserted near the center comes out clean.
  7. Let the cups cool in the tin for 5 minutes before carefully removing them.

Notes

  • For best results, use fresh spinach that you chop very finely. If you use frozen spinach, thaw it completely and squeeze out as much excess water as possible before mixing it in.
  • This recipe uses whole eggs for a richer texture, but you can substitute up to 2 whole eggs with egg whites if you prefer.
  • For flavor variations, add 1 teaspoon of dried herbs like chives or dill, or 1/4 cup of finely diced bell pepper to the spinach and feta mix.
  • These cups resemble Starbucks-style egg bites due to the smooth cottage cheese base.

Nutrition

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