Spinach Egg Cups

5 from 2 votes

Baked right in a muffin tin, these Spinach Egg Cups are loaded with eggs, cottage cheese, fresh veggies, and cheese. A light, protein-packed breakfast that's ready in 30 minutes and keeps in the fridge for days.

Prep Time10

Cook Time20

Course: Breakfast

Cuisine: American

Servings: Egg Cups

Calories: 69kcal

Author: Keri

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.

Notes

Store the Spinach Egg Cups in the refrigerator, in a covered container, for 3 to 5 days.

For the spinach I just grab a couple big handfuls of baby spinach and slice it up.

Use can use Roma or any type of tomato, just dice it first. You want several pieces per egg cup.

A whisk can be used to mix the eggs and cottage cheese but for a creamier mixture, use a blender.

Nutrition