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Cottage Cheese Egg Cups With Spinach & Feta

Close-up of freshly baked Cottage Cheese Egg Cups with Spinach & Feta in a muffin tin.
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A high-protein, make-ahead breakfast baked in a muffin tin with blended cottage cheese, spinach, and feta.

Ingredients

Scale
  • 1 cup cottage cheese
  • 4 large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (for greasing)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a muffin tin with olive oil.
  2. Blend cottage cheese and eggs until smooth.
  3. Stir in chopped spinach, feta, salt, and pepper.
  4. Pour mixture into muffin cups, filling each 3/4 full.
  5. Bake for 20-25 minutes until set and lightly golden.
  6. Let cool for 5 minutes before removing from the tin.

Notes

  • Use fresh spinach for best texture; thaw and squeeze frozen spinach if needed.
  • Store in the fridge for 4-5 days or freeze for up to 3 months.
  • Reheat in the microwave for 40-90 seconds.
  • Swap herbs or add peppers for variety.

Nutrition

Find it online: https://gourmetgaze.com/cottage-cheese-egg-cups-spinach-feta/