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Cottage Cheese Egg Cups - Easy, Protein-Packed 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 or large curd)
  • 1/2 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
  • 1/2 cup diced bell pepper
  • 1/3 cup chopped spinach or kale (optional)
  • 1/3 cup cooked bacon bits or diced ham (optional)
  • 2 tablespoons chopped green onions or chives
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • Olive oil or cooking spray for the muffin tin

Method
 

  1. Preheat the oven: Set to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
  2. Blend or whisk: In a large bowl, whisk eggs, cottage cheese, garlic powder, onion powder, salt, and pepper until smooth. For extra silky cups, blend the mixture in a blender for 10–15 seconds.
  3. Add mix-ins: Stir in shredded cheese, bell pepper, greens, bacon or ham (if using), and green onions.
  4. Fill the tin: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
  5. Bake: Place in the oven and bake for 18–22 minutes, until the centers are set and the tops are lightly golden.
  6. Cool: Let the egg cups rest in the pan for 5 minutes. Run a butter knife around the edges to release, then transfer to a cooling rack.
  7. Serve: Enjoy warm as-is, or top with salsa, hot sauce, or a dollop of Greek yogurt.