Cottage Cheese Egg Cups

These protein-packed Cottage Cheese Egg Cups are a total morning luxury. Blending the eggs and cottage cheese creates an unbelievably velvety, cloud-like foundation—no heavy cream required! Toss in savory ham, sharp cheddar, and fresh green onions for a serious breakfast upgrade that makes your weekday meal prep a total breeze.

Plus these freeze well. So make a big batch and you’ll have a quick go to breakfast option for up to 3 months.

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INGREDIENTS HIGHLIGHTS

Strained Cottage Cheese: The ultimate secret weapon. Whipping it in the blender creates an unbelievably velvety, cloud-like base that keeps the eggs rich and tender without adding heavy cream.

Deli Ham: Cubed small so you get a savory, smoky bite in every single mouthful.

Sharp Cheddar: Divided for double the impact—half melted directly into the egg foundation, and the rest sprinkled on top during the final minutes of baking for that perfect, golden cheese crust.

Green Onions: Chopped fresh to cut through the richness with a bright, peppery crunch.

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BLEND THE BASE

Whisk or blend the eggs, strained cottage cheese, salt, and pepper until completely smooth and velvety.

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MIX & FILL

Pour the egg mixture into a bowl, stir in the ham, green onions, and half of the cheddar, then fill the muffin cups.

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BAKE & TOP

Bake at 325°F for 20 to 23 minutes until set, top with the remaining cheddar, and bake 5 minutes more until melted.

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Yield: 12

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Cottage Cheese Egg Cups

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Ingredients

• 8 large eggs
• 1 cup cottage cheese, wrapped in a towel to extract some of the extra moisture
• 1/2 tsp fine salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup shredded cheddar cheese, plus extra to sprinkle on top for the last 5 minutes of baking
• 1/2 cup deli ham, cubed into small pieces
• 1/2 cup chopped green onions

Instructions

1. Preheat oven to 325°F. Spray a 12-cup non-stick muffin tin with cooking spray.
2. In a blender, blend the eggs, strained cottage cheese, fine salt, and black pepper until completely smooth.
3. Divide the cubed ham, chopped green onions, and half of the shredded cheddar evenly into the bottom of the muffin cups.
4. Pour the blended egg mixture over the fillings, filling each cup about 3/4 full.
5. Bake for 20 to 23 minutes until the centers are set. Top each cup with the remaining cheddar cheese and bake for another 5 minutes until melted.
6. Cool in the pan for 5 to 10 minutes before removing. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

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