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Cottage Cheese Egg Cups with Spinach and Feta

A stack of golden-brown Cottage Cheese Egg Cups With Spinach & Feta on a plate, one with a bite taken out.
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Bake high-protein egg cups in a muffin tin using blended cottage cheese for a tender texture. These are ideal for make-ahead breakfasts.

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
  • Cooking spray or paper liners

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard muffin tin with cooking spray or line with 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 medium bowl, combine the blended egg mixture, chopped fresh spinach, crumbled feta cheese, salt, and pepper. Stir gently to distribute the spinach and feta evenly. Do not overmix.
  4. Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  5. Bake for 18 to 22 minutes, or until the egg cups are set and a toothpick inserted near the center comes out clean.
  6. Remove the tin from the oven and let the cups cool in the tin for 5 minutes before carefully removing them.

Notes

  • For best results preventing sticking, use a quality non-stick spray on the muffin tin, even if using liners.
  • If you use frozen spinach, thaw it completely and squeeze out as much excess water as possible before adding it to the mixture.
  • This recipe uses whole eggs for a richer texture, similar to commercial egg bites.
  • For flavor variations, add 1 tablespoon of chopped fresh chives or a pinch of red pepper flakes.

Nutrition

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