Ingredients
Scale
- 6 eggs
- 1/2 cup egg whites
- 1/2 cup cottage cheese
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
- dash cracked pepper
- 3/4 cup shredded monterey jack cheese (cheddar works here, too)
- cooking spray, to cook
Roasted red pepper spinach filling:
- 1 cup finely chopped spinach
- 1/2 cup chopped roasted red peppers
Instructions
- Preheat oven to 350.
- Combine eggs, egg whites, cottage cheese, salt, garlic powder and a few cracks of black pepper in a blender (alternately, stir together- there may be some lumps of cottage cheese, but this has never bothered me). Blend until just combined (do not over-blend).
- Stir in shredded cheese.
- Spray a silicone muffin pan with cooking spray and place on baking sheet.
- If using spinach and peppers, stir in or combine and add 1 tbsp mixture to each cup. Pour egg mixture over top (about 3/4 way to top, or 1/3 cup per muffin cup).
- Place in oven and carefully add 1 1/2 cups of water to bottom of baking sheet. Bake for 25-30 minutes until egg cups are set.
Notes
- You’ll need a silicone muffin pan (like this one) or liners (like these) for these egg cups- trust me, it will be worth being able to easily pop them out of the pan!
- Need a dairy-free option? Try out my classic veggie egg cups here
Nutrition
- Serving Size: 1 bite
- Calories: 78
- Sugar: 0.8 g
- Sodium: 174.4 mg
- Fat: 4.8 g
- Carbohydrates: 1.3 g
- Protein: 7.1 g