Description
Make these easy, crustless protein egg cups at home using cottage cheese for a fluffy, Starbucks-style breakfast perfect for meal prep.
Ingredients
Scale
- 1 cup cottage cheese
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup chopped mix-ins (e.g., cooked bacon, spinach, bell peppers)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
- In a blender, combine the cottage cheese, eggs, milk, salt, pepper, and garlic powder. Blend until completely smooth. This step is key for the texture.
- Stir in the shredded cheese and your chosen mix-ins into the blended egg mixture.
- Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes, or until the egg cups are set and a toothpick inserted into the center comes out clean.
- Let the egg bites cool in the muffin tin for 5 minutes before carefully removing them.
- For best results mimicking the Starbucks texture, you can finish them in an Instant Pot or sous vide if you have one, but the oven method works great for these protein egg cups.
Notes
- For a smooth, custard-like texture similar to Starbucks egg bites, blend the cottage cheese and eggs very well until no curds remain.
- These meal prep egg cups store well in an airtight container in the refrigerator for up to 4 days.
- You can reheat them in the microwave for 30-45 seconds or in an air fryer for a crispier exterior.
- Feel free to swap the mix-ins; cooked ham or sautéed mushrooms work wonderfully in these crustless quiche cups.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 2
- Sodium: 250
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 9
- Cholesterol: 110