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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
  

  • Large eggs (8 to 10, depending on muffin size)
  • Cottage cheese (1 cup, small curd preferred)
  • Milk or half-and-half (2–3 tablespoons, optional for extra fluff)
  • Shredded cheese (1/2 cup; cheddar, mozzarella, or Swiss)
  • Vegetables (1 to 1 1/2 cups total; options: spinach, bell pepper, onion, mushrooms, cherry tomatoes)
  • Cooked protein (optional; 1/2 cup diced ham, cooked bacon, or cooked sausage)
  • Fresh herbs (optional; chives, parsley, or dill)
  • Salt and pepper
  • Olive oil or cooking spray

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or a thin layer of oil.
  2. Cook the veggies: If using raw onions, peppers, or mushrooms, sauté in a little oil with a pinch of salt until softened and excess moisture cooks off. Let cool slightly.
  3. Whisk the base: In a large bowl, whisk eggs, cottage cheese, and milk (if using) until mostly smooth. It won’t be perfectly blended—that’s fine. Stir in salt, pepper, and shredded cheese.
  4. Fold in add-ins: Stir in the cooled veggies, cooked protein, and herbs. Taste a small spoonful and adjust seasoning if needed.
  5. Fill the cups: Divide the mixture evenly among the muffin cups, filling about 3/4 full. Give the pan a gentle tap to level.
  6. Bake: Place on the middle rack and bake 16–20 minutes, until the centers are just set and the tops look slightly puffed. A toothpick should come out mostly clean.
  7. Rest and release: Cool in the pan for 5 minutes, then run a thin knife around edges to loosen. Transfer to a rack to finish cooling.
  8. Serve or store: Enjoy warm, or pack for later. Add hot sauce, salsa, or a dollop of Greek yogurt if you like.