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Cottage Cheese Egg Cups - Easy, High-Protein Breakfast Bites

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1 cup cottage cheese (small curd preferred)
  • 1/2 cup shredded cheese (cheddar, mozzarella, or pepper jack)
  • 1 cup finely chopped veggies (bell pepper, spinach, onion, or broccoli)
  • 1/2 cup cooked protein, optional (diced ham, bacon, or chicken sausage)
  • 2 tablespoons chopped fresh herbs, optional (chives, parsley, or dill)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon smoked paprika or chili flakes, optional
  • Olive oil or nonstick spray for the pan

Method
 

  1. Prep the pan: Heat the oven to 350°F (175°C). Grease a 12-cup muffin pan well with oil or nonstick spray. For easy release, you can also use silicone liners.
  2. Whisk the base: In a large bowl, whisk the eggs until smooth. Add cottage cheese and whisk again until mostly combined. A few curds are fine.
  3. Season: Stir in salt, pepper, garlic powder, and any optional spices. Fold in shredded cheese.
  4. Add mix-ins: Gently fold in chopped veggies, herbs, and cooked protein if using. Tip: If your veggies are very watery (like spinach or mushrooms), sauté them first and pat dry.
  5. Fill the cups: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
  6. Bake: Place the pan on the middle rack and bake for 18–22 minutes, until the centers are set and the tops look slightly puffed and lightly golden.
  7. Cool: Let the egg cups rest in the pan for 5 minutes. Run a thin knife around the edges, then lift them out. Cooling helps them firm up.
  8. Serve: Enjoy warm, or let them cool completely for storage.