Cottage Cheese Egg Cups

These cottage cheese egg cups are a fun twist on your traditional egg cup. Loaded with ample protein from three types of cheeses plus bacon to keep you satisfied and filled. Great for on-the-go breakfasts or a mid-day pick-me-up snack.  

I don’t know about you but I’m a big fan of cottage cheese. It seems everyone nowadays has become such a fan too. Cottage cheese is in everything! Well, I’m not one bit sad about jumping on this bandwagon. These cottage cheese egg cups are simply to die for. Egg cups are popular but add in some cottage cheese, bacon, and veggies and you have definitely leveled up. 

If you are intimidated by cottage cheese, don’t be. Just blend it up a little in a blender to create a smoother and creamy consistency before adding into the egg mixture. You will thank me later.

These cottage cheese egg cups are great as a meal or snack on the go during the week. With so much protein you won’t be hungry any time soon. They are gluten free and keto friendly. If you are wanting a hearty weekend breakfast, I’d suggest having them with these incredible gluten free pancakes.  They also make a great addition to any brunch along side this chicken and hashbrown casserole. 

REASONS YOU WILL LOVE THIS RECIPE

• Customizable. The thing I love about these cottage cheese egg cups is that you can totally make them your own. If you don’t have an ingredient, you can easily swap it out. Whether you want to change up the cheeses, meat or even just use the vegetables you have on hand this recipe allows you to do it without issue. I’ve listed several ideas in the variation section of the posts so check those out.
• High Protein. If you want to start your day off right, you can’t go wrong with these cottage cheese egg cups. They are packed with lots of protein to keep you satisfied. The bacon, egg whites and three cheeses guarantee you will not go hungry during work or school. Protein is shown to help stabilize blood sugar, reduces sugar cravings and keeps you filled up longer. 
• Great for Meal Prep. This recipe is a fantastic one to do for the week ahead especially if you have busy mornings. You can make a batch over the weekend and have some on hand in the fridge. You can also easily freeze the rest. Great to pop in the microwave on the way out the door or pack as an afternoon snack.

INGREDIENTS

Bacon- Sliced then chopped up into bite size pieces. You can use your favorite type of bacon.

Shallots– Finely chopped.

Scallions- Finely chopped.

Red Bell Pepper- Chopped. You can also use whichever color bell pepper you have on hand.

Broccoli- Chopped steamed or frozen is fine to use.

Egg Whites- A 16 oz carton.

Cottage Cheese- I’m using 2% for this recipe and the muffins turned out great.

Garlic Powder- For added flavor.

Salt- To season and taste.

Cheddar Cheese- Hand shredded sharp is best but you can also use pre-packaged shredded.

Parmesan Cheese- Again, hand grated is best for this recipe.

Green Onions- Chopped and used to garnish the muffins but totally optional.

Scroll down to the recipe card for quantities used for this recipe.

INSTRUCTIONS

1. Preheat the oven to 350F.
2. In a large skillet, add bacon slices and cook until crispy. Remove to a paper towel lined plate to cool. Then chop bacon into bite sized pieces, discarding any large pieces of fat. Set aside.
3. In the same skillet used for the bacon, sauteed the chopped shallots, scallions and bell pepper over medium heat, and cook until tender, 5 to 6 minutes. Add the chopped broccoli and cook for an additional minute. Set aside.
4. Using a large mixing bowl, whisk together the egg whites, cottage cheese, garlic powder, seasoning salt, and grated Parmesan cheese. Add the sauteed veggies and half of the chopped bacon and mix well.
5. Spray a non stick 12-cup muffin tin VERY generously with oil so the eggs don’t stick. Pour the egg mixture, about 1/3 cup each into the prepared muffin tin. Sprinkle the remaining bacon, sprinkle the shredded cheddar cheese, and bake in the center of the oven for about 25 minutes, until set. If desired, sprinkle with chopped green onion before serving.

VARIATIONS

Here you will find a variety of ways to customize these cottage cheese egg cups.

• Meat- Instead of bacon, you can use turkey bacon, crumbled sausage or diced ham in place.
• Veggies- Use a different color bell pepper, diced tomatoes, zucchini (pat dry any excess water), onions, mushrooms or a handful of spinach.
• Cheeses- You can easily swap out cheeses and add in Swiss, feta or goat cheese in place of those listed.
• Spicy- Make these muffins spicier by drizzling hot sauce over top. You can add in diced jalapenos, green chilis or sprinkle with red pepper flakes.
• Herbs- You can use whichever herbs you have on hand to add some more flavors such as basil, thyme, dill, parsley or chives.

TIPS

• Drain any excess grease from the bacon with a paper towel. This will make sure the egg cups don’t get soggy with too much grease.
• Wanting a smooth texture? Blend cottage cheese in a blender or food processor for a creamier consistency.
• Sautee vegetables. This will help reduce excess moisture that can come from vegetables and also helps bring out the flavors of the vegetables.
• Spray very generously a non stick muffin tin so the egg mixture doesn’t stick or use individual silicone cups.
• Don’t overfill the muffin cups. Pour egg mixture about 1/3 cup into each individual prepared muffin cup.
• Be aware these muffins will puff up  in the oven but will flatten out once removed.
• Sprinkle bacon and cheddar cheese on top of egg mixture before placing into center of oven to bake.
• Let cool before removing from muffin tins. By allowing them to cool for 5 minutes, it will give them time to set and take shape.

STORAGE

Place cottage cheese egg cups into an airtight sealed container and store in refrigerator for up to 3 days. Place in microwave and reheat for 20 second intervals until they are warm to your liking.

If wanting to freeze, once cooled, wrap individual muffins in plastic wrap then place all in a freezer friendly airtight container or freezer friendly bag. They can freeze for up to 3 months.

FAQ’S

Can I use low fat cottage cheese?

You can use low fat but just know it will change the flavor and possible texture to the muffins. These muffins were made with 2% cottage cheese and turned out perfect.

Are these cottage cheese egg muffins keto friendly?

Yes, this recipe is keto and low carb friendly. They are also naturally gluten free.

Can I freeze cottage cheese egg cups?

Yes, they can be frozen so this makes them a great meal prep option. Once cooled, wrap each one individually in plastic wrap then place in freezer friendly bag or airtight container. They will be good for up to 3 months.

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