Cottage Cheese Egg Cups With Spinach & Feta for Busy Mornings

Cottage Cheese Egg Cups With Spinach & Feta are protein-packed, quick to prepare, and perfect for busy mornings.

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Prep Time 10

Cook Time 22

Cooling Time 5

Total Time 37

Servings: 12 cups

Course: Breakfast

Cuisine: American

Calories: 65

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Mixture

6 large Eggs
1 cup Cottage Cheese can substitute with ricotta
1/4 cup Milk any plant-based milk is acceptable

For the Vegetables

2 cups Fresh Spinach can substitute with kale or Swiss chard
1 clove Garlic minced, optional

For Flavoring

1/2 cup Feta Cheese can substitute with goat cheese
1/2 teaspoon Salt adjust to taste
1/4 teaspoon Pepper or red pepper flakes
1 teaspoon Oregano or Italian seasoning

Equipment

Muffin tin
Mixing bowl
Spatula

Method

Step-by-Step Instructions

Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
Rinse and chop the fresh spinach into small pieces.
In a mixing bowl, whisk the eggs until frothy, then add cottage cheese, milk, garlic, salt, pepper, and oregano. Mix until smooth.
Fold in the chopped spinach and crumbled feta cheese gently.
Pour the mixture into the muffin tin, filling each cup about three-quarters full.
Bake for 18-22 minutes, until the egg cups are puffed and lightly golden.
Remove from the oven, allow to cool for 5 minutes, then release from the muffin tin and serve warm.

Nutrition

Serving: 1cupCalories: 65kcalCarbohydrates: 3gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 150mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 1000IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Enjoy these cups warm for breakfast or as a snack. They can be stored in the fridge for up to 5 days or frozen for longer storage.

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