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–+ servings
Cottage Cheese Egg Cups

Cottage Cheese Egg Cups for a High-Protein Breakfast Bliss

Cottage Cheese Egg Cups are a high-protein breakfast option that combines creamy cottage cheese and eggs for a nutritious meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 large Eggs Whole eggs ensure a rich flavor and creamy texture.
  • 1 cup Cottage Cheese Opt for full-fat for the best results.
For the Flavor
  • 1 cup Shredded Cheddar Cheese Feel free to substitute with feta, goat, or pepper jack.
  • 1 teaspoon Salt Adjust to your personal preference.
  • 1 teaspoon Black Pepper Increase for more heat.
For the Veggies
  • 1 cup Diced Bell Peppers Swap with other vegetables like spinach or zucchini.
  • 1 cup Diced Spinach Kale or other leafy greens are great alternatives.

Equipment

  • oven
  • blender
  • Muffin tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your muffin tin.
  2. Blend the eggs, cottage cheese, salt, and black pepper until smooth.
  3. Fold in the shredded cheddar cheese and diced vegetables.
  4. Fill each greased muffin cup about three-quarters full with the mixture.
  5. Bake for 20–25 minutes until the tops are golden brown.
  6. Cool for 5 minutes, then remove from the tin and serve warm.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 6gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

These egg cups can be stored in an airtight container for up to 4 days in the fridge or frozen for up to 2 months.

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