Cottage Cheese Egg Cups
Fluffy baked egg cups with cottage cheese folded through, plus spinach and tomato. Bake a dozen on Sunday and you have grab-and-go protein all week.
Reviewed by Bogdan Marcu, Licensed Nutritionist & Dietitian
- Protein
- 23 g
- Calories
- 235 kcal
- Serves
- 12 cups (4 servings)
- Category
- Breakfast
Is 23 g enough? Calculate your daily protein target
Ingredients
- 8 large eggs
- 1 cup (225 g / 8 oz) low-fat cottage cheese
- 2 cups (60 g / 2 oz) baby spinach, chopped
- 12 cherry tomatoes, halved
- 50 g / 2 oz mature cheddar, grated
- 2 tbsp chopped chives
- Salt and black pepper
- Oil or butter, for the tin
Instructions
- Heat the oven to 180C (350F) and grease a 12-hole muffin tin generously. These stick if you skip this.
- Wilt the spinach in a dry pan or the microwave, then squeeze out as much water as you can. This is what stops the cups going soggy.
- Whisk the eggs with the cottage cheese, salt and pepper. A few curds left whole is fine and gives a better texture.
- Stir in the spinach, chives and most of the cheddar.
- Divide between the holes, top each with a tomato half and the last of the cheese.
- Bake for 20 to 22 minutes, until puffed and just set in the middle. They deflate as they cool, which is normal.
- Cool for 5 minutes before lifting out. Keeps 4 days in the fridge; eat cold or reheat for 20 seconds.
