These Spinach Cottage Cheese Egg Cups are a protein-packed, customizable breakfast option! Easy to make, topped with your favourite mix-ins, and perfect for meal prep. Let’s get cooking!
Ingredients:
- 10 eggs
- 2 heaping spoonfuls (or about 3/4 cup) cottage cheese
- handful of spinach, chopped
- 1 tsp garlic powder
- 1/2 tsp chili flakes
- 1 tsp salt
- 1 tsp pepper
Topping Suggestions:
- Option 1: Diced red onion, bacon bits, Parmesan cheese (as shown in this recipe)
- Option 2: Cherry tomato, spinach, feta
- Option 3: Sun-dried tomato, mushroom, bell pepper
- Option 4: Cheddar cheese, bacon, jalapeño
Instructions:
Blend the Egg Mixture:
Crack the eggs into a blender and add the cottage cheese, garlic powder, chili flakes, salt, and pepper. Blend for 5-10 seconds to mix.
Add the Spinach:
Add the chopped spinach to the blender and blend on low for 1-2 seconds to lightly combine.
Prepare the Muffin Tin:
Grease a muffin tin well to prevent sticking. Pour the egg mixture evenly into 12 muffin molds, leaving a little space at the top to allow the eggs to rise and for toppings.
Add Toppings:
Add your chosen toppings to each egg cup, customizing as desired.
Bake:
Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the egg cups are fully cooked and set in the center.
Store and Enjoy:
Let the egg cups cool before storing them in an airtight container in the fridge. They’ll keep fresh for 3-5 days—perfect for meal prep!
Watch the video below for a visual step by step.
