Cottage Cheese Egg Cups are a wholesome, protein-packed breakfast that’s as convenient as it is delicious. These flavorful egg bites are perfect for busy mornings, meal prepping, or a grab-and-go snack.
Why You’ll Love This Recipe
These egg cups are the ideal combination of healthy ingredients, savory flavors, and ease of preparation. The blend of spinach, creamy feta cheese, and cottage cheese creates a moist and flavorful base that’s far from the bland, dry egg muffins you may have tried before.
Packed with protein, these egg cups are an excellent way to stay energized throughout the day. The addition of cottage cheese not only enhances the texture but also provides a nutritional boost, making them perfect for anyone looking to maintain a balanced diet. Plus, they’re naturally low in carbs, making them keto- and gluten-free-friendly.
They’re also highly customizable! You can swap out the spinach for kale or add mushrooms, bell peppers, or even sun-dried tomatoes for variety. With just a few simple steps, you’ll have a batch of delicious egg cups ready to fuel your mornings or serve as a nutritious snack.
Ingredients
For 12 Egg Cups:
- 6 large eggs
- 1 cup fresh spinach, chopped
- ½ cup feta cheese, crumbled
- ½ cup cottage cheese (low-fat or full-fat)
- ¼ cup milk (dairy or non-dairy)
- 1 clove garlic, minced
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano (optional)
- Non-stick cooking spray or silicone muffin liners
Step-by-Step Recipe
Preheat the Oven
Start by preheating your oven to 375°F (190°C). This ensures the oven is hot enough to bake the egg cups evenly and thoroughly. While the oven heats up, lightly grease a 12-cup muffin tin with non-stick cooking spray, or use silicone muffin liners for easy cleanup.
2. Prepare the Spinach
Rinse the fresh spinach under cold water and pat it dry with a paper towel. Chop the spinach into small pieces to ensure even distribution in each egg cup. Set it aside.
3. Whisk the Egg Mixture
In a large mixing bowl, crack the eggs and whisk them until the yolks and whites are fully combined. Add the cottage cheese, milk, garlic, salt, pepper, and oregano. Whisk the mixture until smooth and slightly frothy. The cottage cheese may leave small lumps, but this will blend beautifully when baked.
4. Add the Filling Ingredients
Fold in the chopped spinach and crumbled feta cheese gently, ensuring they are evenly distributed throughout the egg mixture. If you want to add any extra vegetables like chopped mushrooms or bell peppers, now is the time to mix them in.
5. Fill the Muffin Tin
Using a ladle or measuring cup, pour the egg mixture evenly into the prepared muffin tin. Each cup should be about three-quarters full to leave room for the egg cups to puff up as they bake.
6. Bake the Egg Cups
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the egg cups are set and lightly golden on top. You can check for doneness by inserting a toothpick into the center of an egg cup — it should come out clean.
7. Cool and Serve
Once baked, remove the muffin tin from the oven and let the egg cups cool for 5 minutes. Carefully run a butter knife around the edges of each cup to loosen them, then lift them out of the tin. Serve warm, or let them cool completely before storing for later.
Storage and Reheating
These Spinach & Feta Egg Cups are perfect for meal prepping. Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap each egg cup individually in plastic wrap and place them in a freezer-safe bag. They’ll keep in the freezer for up to 3 months.
To reheat, simply microwave one or two egg cups for 30–60 seconds, or place them in a preheated oven at 350°F (175°C) for 5–10 minutes. This reheating process ensures the egg cups retain their moist, fluffy texture.
Tips for Success
- Use Fresh Ingredients: Opt for fresh spinach and high-quality feta cheese for the best flavor.
- Customize the Mix-Ins: Add your favorite vegetables, herbs, or spices to create your perfect flavor combination. Mushrooms and sun-dried tomatoes pair wonderfully with spinach and feta — check out more mushroom recipes for inspiration!
- Don’t Overbake: Overbaking can dry out the egg cups, so keep a close eye on them toward the end of the baking time.
Variations to Try
- Cheddar and Broccoli Egg Cups: Swap the feta cheese for sharp cheddar and the spinach for finely chopped broccoli.
- Mushroom and Thyme Egg Cups: Sauté diced mushrooms with a pinch of thyme and mix them into the egg base. Visit our guide to cooking with mushrooms for more ideas.
- Spicy Egg Cups: Add a pinch of red pepper flakes or diced jalapeños to the mixture for a kick of heat.
Why This Recipe Works
The combination of spinach, feta cheese, and cottage cheese creates a dish that is as nutritious as it is delicious. Spinach adds a boost of vitamins and minerals, while the feta cheese contributes a tangy, salty flavor. The cottage cheese not only adds protein but also ensures the egg cups stay moist and tender.
This recipe’s versatility makes it a standout — you can customize it to suit your taste, dietary needs, or available ingredients. The egg cups are portable, making them perfect for busy mornings or as a protein-rich snack. Plus, they’re naturally gluten-free, appealing to a wide range of eaters.
