Creamy Cottage Cheese Egg Cups – Better Than Starbucks! Recipe

Introduction

These Creamy Cottage Cheese Egg Cups are a simple, protein-packed breakfast that tastes even better than your favorite coffee shop treat. With a perfect blend of eggs, cottage cheese, and veggies, they’re quick to make and easy to customize for a nutritious start to your day.

Ingredients

• 6 large eggs
• 1 cup cottage cheese
• 1/2 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup diced bell peppers
• 1/4 cup diced spinach

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a muffin tin to prevent sticking.
2. Step 2: In a blender or mixing bowl, combine the eggs, cottage cheese, salt, and black pepper. Blend or whisk until the mixture is smooth and well combined.
3. Step 3: Stir in the shredded cheddar cheese, diced bell peppers, and diced spinach until evenly distributed in the mixture.
4. Step 4: Pour the mixture into the prepared muffin cups, filling each about three-quarters full to allow space for rising.
5. Step 5: Bake for 20-25 minutes, or until the egg cups are set and lightly golden on top.
6. Step 6: Remove from the oven and let cool slightly before removing from the tin and serving.

Tips & Variations

• For extra flavor, add cooked bacon or sausage pieces before baking.
• Swap cheddar for feta or mozzarella cheese for a different taste.
• Use kale or arugula instead of spinach for a unique twist.
• To make it dairy-free, replace cottage cheese with silken tofu and use a dairy-free cheese alternative.
• Prepare the night before and refrigerate for a quick grab-and-go breakfast.

Storage

Store the egg cups in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for about 30-60 seconds or until warm. They can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cheese instead of shredded cheddar?

Yes, you can chop or crumble any cheese you prefer. Just make sure it melts well to maintain the creamy texture.

Can these egg cups be made vegan?

To make a vegan version, substitute eggs with a chickpea flour batter or tofu scramble and use plant-based cheese and cottage cheese alternatives.

Creamy Cottage Cheese Egg Cups – Better Than Starbucks! Recipe

Print Recipe

★★★★★

4.8 from 71 reviews

These Creamy Cottage Cheese Egg Cups are a delicious and protein-packed breakfast option, combining fluffy eggs with creamy cottage cheese, sharp cheddar, and colorful veggies. Perfectly baked in muffin tins, they make a convenient, grab-and-go breakfast that tastes better than Starbucks!

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 6 egg cups 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Egg Mixture

• 6 large eggs
• 1 cup cottage cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

Vegetables & Cheese

• 1/2 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced spinach

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin thoroughly to prevent sticking.
2. Blend Ingredients: In a blender or food processor, combine the eggs, cottage cheese, salt, and black pepper. Blend until the mixture is completely smooth and creamy.
3. Add Veggies and Cheese: Transfer the blended mixture to a bowl and gently fold in the shredded cheddar cheese, diced bell peppers, and diced spinach to evenly distribute the ingredients.
4. Fill Muffin Tin: Pour the mixture into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
5. Bake: Bake the egg cups for 20 to 25 minutes, or until the eggs are fully set and the edges are lightly golden.
6. Cool and Serve: Remove from the oven and let the cups cool slightly in the pan before removing and serving warm.

Notes

• You can substitute cheddar cheese with your favorite cheese like mozzarella or feta for different flavors.
• Feel free to add other vegetables or cooked meats for variety.
• These egg cups keep well in the refrigerator for up to 4 days and can be reheated quickly.
• To make it gluten-free, ensure all cheeses and spices are certified gluten-free.
• Use a non-stick spray or line the muffin tin with silicone liners for easier cleanup.

Keywords: cottage cheese egg cups, baked egg muffins, healthy breakfast, protein breakfast, low carb breakfast, easy egg recipe, breakfast muffins