These Baked Cottage Cheese and Egg Cups are a simple, nutritious, and versatile dish perfect for breakfast, brunch, or a light lunch. They feature a creamy and slightly tangy base of cottage cheese blended with eggs and baked until golden brown and set. The result is a savory and satisfying cup that can be customized with various additions like cheese, vegetables, and herbs to suit individual preferences. The baking process transforms the humble ingredients into a light and fluffy dish with a slightly browned and flavorful top. These cups are easy to prepare, can be made ahead of time, and are a great way to incorporate protein and calcium into your diet. Their individual serving size makes them convenient for meal prepping and portion control.
Ingredients:
- 2 cups cottage cheese (full-fat, low-fat, or fat-free)
- 4 large eggs
- 1/2 cup shredded cheese (cheddar, mozzarella, Gruyere, or a blend)
- 1/4 cup chopped onion or scallions
- 1/4 cup chopped bell peppers (any color)
- 2 tablespoons chopped fresh herbs (chives, parsley, dill, or a combination)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional additions: Cooked and crumbled bacon or sausage, diced ham, sautéed mushrooms, spinach
- Optional topping: Extra shredded cheese, chopped fresh herbs
Equipment:
- Muffin tin (standard or jumbo size)
- Large mixing bowl
- Fork or whisk
- Measuring cups and spoons
- Optional: Blender or food processor
Instructions:
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease the cups of a muffin tin with cooking spray or line them with paper liners.
- Combine Base Ingredients: In a large mixing bowl, combine the cottage cheese and eggs. If you prefer a smoother texture, you can blend the cottage cheese and eggs together using an immersion blender or in a food processor until smooth. This step is optional and depends on your desired consistency.
- Add Cheese, Vegetables, and Herbs: Stir in the shredded cheese, chopped onion or scallions, chopped bell peppers, and chopped fresh herbs into the cottage cheese and egg mixture.
- Incorporate Optional Additions: If using any optional additions like cooked bacon, sausage, ham, or vegetables, stir them into the mixture as well.
- Season: Season the mixture with salt and pepper to taste. Remember that some cheeses and additions may already contain salt, so adjust accordingly.
- Fill Muffin Tin: Spoon the cottage cheese and egg mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
- Add Optional Topping: If desired, sprinkle a little extra shredded cheese or chopped fresh herbs over the tops of the cups before baking.
- Bake the Cups: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg cups are set, lightly golden brown on top, and a toothpick inserted into the center comes out clean.
- Cool Slightly and Serve: Once baked, remove the muffin tin from the oven and let the egg cups cool in the tin for a few minutes before gently removing them. Serve warm.
Tips and Notes:
- Cottage Cheese Consistency: The consistency of your cottage cheese will affect the final texture. Full-fat cottage cheese will result in a richer and creamier cup.
- Customization: Feel free to get creative with the additions. Any cheese, cooked vegetables, or cooked meats can be incorporated.
- Herb Variations: Experiment with different fresh or dried herbs to vary the flavor profile. Dried herbs should be used sparingly (about 1/2 to 1 teaspoon total).
- Make Ahead: These egg cups can be made ahead of time. Once baked and cooled, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
- Freezing: Baked and cooled egg cups can also be frozen. Wrap them individually in plastic wrap and then in a freezer-safe bag. Thaw overnight in the refrigerator and reheat in the oven or microwave.
- Serving Suggestions: Serve these baked cottage cheese and egg cups on their own, with a side salad, or as part of a larger breakfast or brunch spread. They are also great for a light and protein-packed snack.
Enjoy these versatile and delicious Baked Cottage Cheese and Egg Cups!