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Egg Cups Breakfast Cottage Cheese - Easy, Protein-Packed Morning 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 works best)
  • 1/2 cup shredded cheese (cheddar, mozzarella, or Swiss)
  • 1 cup chopped vegetables (spinach, bell pepper, onion, or mushrooms)
  • 1/2 cup cooked breakfast meat (bacon, ham, or sausage), optional
  • 2 tablespoons chopped fresh herbs (chives, parsley, or dill), optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Olive oil or nonstick spray for the muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with oil or nonstick spray.
  2. In a large bowl, whisk the eggs until smooth and slightly frothy.
  3. Add the cottage cheese, shredded cheese, garlic powder, onion powder, salt, and pepper. Whisk to combine.
  4. Fold in the chopped vegetables, cooked meat (if using), and herbs. Stir gently so everything is evenly distributed.
  5. Divide the mixture evenly among the muffin cups, filling each about 3/4 full. Give the tin a little shake to level the tops.
  6. Bake for 18–22 minutes, until the centers are set and the tops are lightly golden. A toothpick should come out clean.
  7. Let the egg cups cool in the pan for 5 minutes, then run a butter knife around the edges to release them.
  8. Serve warm, or cool completely before storing.