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Description
These egg cups are a simple, protein-rich breakfast or snack. They combine cottage cheese, spinach, and feta in a convenient, portable form.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1 ½ cups cottage cheese
- 4 large eggs
- ¼ cup crumbled feta cheese
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Heat olive oil in a skillet over medium heat. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a medium bowl, combine cottage cheese, eggs, feta cheese, and black pepper. Stir in the cooled spinach.
- Divide the mixture evenly among the muffin cups.
- Bake for 20-25 minutes, or until the egg cups are set and lightly golden.
- Let cool in the muffin tin for a few minutes before removing.
Notes
- These egg cups can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in the microwave or a toaster oven.
- You can add other vegetables like diced bell peppers or onions.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 70
- Sugar: 1g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 70mg