Delicious Cottage Cheese Egg Cups
Quick and nutritious egg cups made with cottage cheese and vibrant vegetables, perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1 cup cottage cheese
- 1/2 cup diced vegetables (e.g., bell peppers, spinach, onions)
- 1/2 cup shredded cheese (e.g., cheddar, mozzarella)
- Salt and pepper to taste
- Cooking spray or oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil to prevent sticking.
- Whisk together the eggs and cottage cheese until well combined, creating a creamy base for your cups.
- Stir in the diced vegetables and shredded cheese. Season with salt and pepper to taste, ensuring every bite is delicious and well-seasoned.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 2/3 full to allow for rising as they bake.
- Bake in the preheated oven for 20-25 minutes or until the egg is set and the edges are golden, filling your kitchen with a mouth-watering aroma.
- Let cool for a few minutes before carefully removing the cups from the tin. Enjoy warm or chill them in the fridge for a refreshing snack!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 220mg