Description
Make quick, high-protein breakfast cups using blended cottage cheese, spinach, and feta cheese, perfect for meal prepping.
Ingredients
Scale
- 1 cup cottage cheese (2% or whole milk)
- 6 large eggs
- 1/2 cup fresh spinach, finely chopped
- 1/4 cup crumbled feta cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup standard muffin tin well or use paper liners.
- Place the cottage cheese and whole eggs into a blender. Blend until the mixture is completely smooth, about 30 seconds.
- In a small bowl, combine the chopped fresh spinach and crumbled feta cheese.
- Pour the blended egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Gently stir a small amount of the spinach and feta mixture into each cup, distributing the ingredients evenly.
- Bake for 18 to 22 minutes, or until the centers are set and a toothpick inserted comes out clean.
- Let the cups cool in the muffin tin for 5 minutes before carefully removing them.
Notes
- For best results, use fresh spinach; if using frozen, thaw it completely and squeeze out all excess water before mixing.
- This recipe uses whole eggs for a richer texture, similar to egg bites. For lower fat, substitute 2 egg whites for 1 whole egg.
- To prevent sticking, a non-stick spray works well, even with paper liners.
- These cups store well in the refrigerator for 4 to 5 days.
- For freezing, cool completely, then place in an airtight container for up to 3 months. Reheat refrigerated cups for 30-45 seconds or frozen cups for 60-90 seconds in the microwave.
- For flavor variations, add 1 tablespoon of chopped fresh chives or diced roasted red peppers to the mixture.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 2
- Sodium: 250
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 9
- Cholesterol: 80