Cheese Spinach Egg Cups
Easily one of my all time favorite breakfast meal preps. These egg cups are delicious and packed with protein to keep you full until lunchtime. I love adding just cheese and spinach, but i’ve made some with sweet bell peppers, sliced up turkey, and bacon!!; They ALL are just as yummy. The cottage cheese is A MUST and is the secret to the perfect egg cup! I like to undercook mine just slightly, so that way when I go to warm them up in the microwave later they are the perfect consistency! Serve it up with your favorite hot sauce and a side of avocado for a hearty quick breakfast, or take them to go !
What you’ll need:
silicone muffin tray (easy clean-up)
12 eggs
Baby spinach
1 cup shredded cheese
1 cup cottage cheese
salt and pepper
Instructions:
Start by chopping baby spinach into small pieces and set aside
If using block cheese, shred or cut into thin cubes and set aside
To a large mixing bowl, crack eggs and discard shells
Add 1 cup cottage cheese to egg mixture
Add 1 cup shredded cheese to mixture ( or top with cut block cheese later)
Add 1 cup chopped spinach to egg mixture
Season with salt and pepper to taste
Whisk until all ingredients are well combined
Transfer mixture to silicone muffin tray and fill about 2/3 of each hole
Top with cube cheese here if using block cheese
To a preheated oven, bake at 350 F for about 20-25 minutes or until desired doneness
Enjoy right away, or store in airtight container in fridge for up to 3-4 days. ( wait till eggs are cooled before storing).
