Description
Crazy easy, fluffy baked egg cups made in the blender! Because what's better than a portable high-protein breakfast?! Make them your own with leftover veggies or cheese. Fab for meal prepping, with 12g protein per serving! The only way I get my little kids to eat cottage cheese... 😉
Ingredients
Units
Scale
- 9 large eggs
- 3/4 cup cottage cheese (I like Good Culture, low fat or full fat)
- 1/2 tsp fine sea salt + freshly ground black pepper, to taste
- Optional add-ins: 1/2 cup shredded cheese, 1 cup chopped spinach, 1/3 cup chopped fresh basil, or 1/2 cup cooked veggies
Instructions
- Preheat oven to 350F. Line a regular muffin tin with silicone liners, paper liners sprayed with cooking spray (I use this silicone muffin pan).
- Place eggs, cottage cheese, salt, and several grounds of black pepper in a blender. Blend for 15-30 seconds, or until smooth.
- Pour mixture evenly into prepared muffin tin (they will be full). Add a sprinkle of optional cheese and veggies if desired, using a fork to dunk them into the mixture.
- Bake for 22 minutes. I love serving these alongside avocado toast or zucchini baked oatmeal with raspberries or kiwi for a fiber boost!
Notes
If you add cheese, you may want to reduce the salt in the recipe to 1/4 tsp depending on how salt sensitive you are.
Adapted from this recipe