Made By Emily
Breakfast

Roasted Pepper Cottage Cheese Egg Cups

Delicious roasted pepper cottage cheese egg cups served on a wooden table

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 18–21 minutes
  • Total Time: 30 minutes
  • Servings: 10 egg cups
  • Cuisine: American
  • Course: Breakfast / Brunch
  • Calories per serving: 110

Ingredients

  • 6 large eggs
  • 1 cup (225 g) cottage cheese
  • 1 cup (150 g) diced roasted red peppers, drained
  • 1 cup (30 g) chopped fresh spinach
  • 1/2 cup (50 g) shredded cheddar cheese, divided
  • 2 tablespoons chopped scallions
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 10-cup muffin tin with butter, oil, or non-stick spray. This helps the egg cups release easily and prevents sticking.

  2. In a large bowl, whisk together the eggs, cottage cheese, dried oregano, salt, and black pepper until smooth and combined. The cottage cheese won’t completely blend but will give little pockets of creaminess.

  3. Gently fold in the diced roasted red peppers, chopped spinach, scallions, and half of the shredded cheddar cheese. Mixing gently keeps the veggies intact and evenly distributed.

  4. Divide the egg mixture evenly among the muffin cups, filling each about three-quarters full. Top each cup with the remaining cheddar cheese for a golden, melty finish.

  5. Bake in the preheated oven for 18 to 21 minutes. The egg cups should puff up and appear set with a slight golden edge. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

  6. Remove the muffin tin and let the egg cups rest for 5 minutes. This resting time helps them firm up and makes them easier to remove without breaking.

  7. Carefully run a knife or small spatula around each cup to loosen, then lift out and serve warm.

Recipe Notes

  • Make sure your muffin tin is well-greased to avoid sticking and uneven edges. Silicone liners can also work well.
  • Don’t overfill the cups; three-quarters full allows room for puffing without spillage.
  • Keep an eye toward the end of baking—ovens vary, and overbaking makes eggs rubbery.
  • Resting is crucial. If you try to remove too early, the egg cups can fall apart.
  • For an extra flavor boost, sprinkle a pinch of smoked paprika or red pepper flakes into the mixture.
  • Chop vegetables uniformly so they cook evenly and blend well into the egg mixture.

Nutrition Estimate

  • Calories: 110
  • Protein: 9 g
  • Carbohydrates: 2 g
  • Fat: 7 g