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Cottage Cheese Egg Cups with Spinach and Feta

Close-up of three delicious Cottage Cheese Egg Cups With Spinach & Feta on a white plate.

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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 store well in the fridge or freezer.

Ingredients

Scale
  • 1 cup blended cottage cheese
  • 6 large eggs
  • 1/4 cup crumbled feta cheese
  • 1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed and squeezed dry)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 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 or food processor, blend the cottage cheese until smooth.
  3. Add the eggs, salt, and pepper to the blender with the cottage cheese. Blend until well combined.
  4. Stir in the chopped spinach and crumbled feta cheese.
  5. Pour the mixture evenly into the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 20-25 minutes, or until the egg cups are set and lightly golden. A toothpick inserted into the center should come out clean.
  7. 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 Starbucks-style egg bite texture, you can use a combination of whole eggs and egg whites.
  • If using frozen spinach, ensure you thaw it completely and squeeze out as much excess water as possible to prevent soggy egg cups.
  • These egg cups are excellent for meal planning and can be stored in the refrigerator for 4-5 days or frozen for up to 3 months.
  • Reheat individual egg cups in the microwave for 40-90 seconds, depending on whether they are refrigerated or frozen.
  • Feel free to add other ingredients like diced bell peppers, onions, or your favorite herbs for flavor variations.
  • Consider these a great alternative to some meal delivery companies for a healthy, homemade option.

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