With my recent goal to increase my daily protein intake, I have updated my Spinach Egg Cups recipe to include cottage cheese. With the addition of some tomato, green onion, and shredded cheese, it's the perfect grab and go light breakfast.
This spinach egg bite recipe is so simple and great for meal prep. I can make a batch and they will last several days.
Recipe Ingredients
- Eggs - 6 large or 8 medium eggs.
- Cottage Cheese - If you like a smoother texture, blend the cottage cheese and egg mixture. You can also just whisk the eggs and cottage cheese if you prefer.
- Spinach - Fresh spinach is recommended. I grab about 2 to 3 good handfuls and slice into slivers. It's probably around 3 cups worth.
- Tomato - I like to use grape or cherry tomatoes, sliced.
- Green Onion - Use 3 or 4 green onions depending on their size.
- Shredded Cheese - Monterey Jack works great, but you could also use Colby or Cheddar.
- Salt - Pepper - Dill
Want to spice it up?
- Use Pepper Jack Cheese
- Add some diced green chiles
- Put in a dash or two of red pepper flakes
How to make Spinach Egg Cups
Preheat the oven to 350° F. Well coat a muffin pan with nonstick cooking spray. You don't want these egg bites to stick.
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In a bowl, or blender, mix the eggs and cottage cheese until well blended.
Add the salt, pepper and dill and mix just until combined.
In the muffin cups, put down a layer of spinach, followed by a few tomatoes.
Then add the green onion and some shredded cheese.
Pour the egg mixture over the veggies. You can use a spoon and move the veggies slightly to make sure the egg mixture is filling all the gaps.
Bake the Spinach Egg Cups until done. They will puff up in the oven, but they will deflate again as they cool.
I like to remove them from the pan almost immediately. I use a fork to flip them then let them cool on a wire rack.
More recipes using spinach
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Complete Recipe
Spinach Egg Cups
Ingredients
- 6 Eggs 6 large or 8 medium
- 1 cup Low-Fat Cottage Cheese
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Dill dried
- 3 cups Spinach sliced
- 12 Grape Tomatoes sliced
- 3 Green Onions or more, chopped
- ½ cup Shredded Monterey Jack Cheese
Instructions
- First of all pre-heat the oven to 350 degrees.
- Spray a muffin pan with non stick spray.
- Blend together the eggs and cottage cheese. Add the salt, pepper, and dill. Mix until combined.
- Layer some spinach in the bottom of the muffin cups. Then add tomato, onion, and cheese.
- Pour the egg mixture over the veggies. You can use a spoon and move the veggies slightly to make sure the egg mixture is filling all the gaps.
- Bake the eggs cups for about 20 minutes, or until there is no longer any liquid visible. They will puff up as they bake.
Amanda says
Does this recipe make 6 egg cups or 12?
Keri Hix says
It makes 12 egg cups. 2 egg cups per serving.