Ingredients
Scale
- 12 large eggs
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped spinach
- 1/4 cup diced bell peppers
- 1/4 cup chopped chicken ham
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with silicone cups.
- In a large bowl, whisk the eggs until well beaten.
- Add the cottage cheese, mozzarella cheese, spinach, bell peppers, chicken ham, salt, and pepper to the eggs. Mix until combined.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20–25 minutes, or until the egg cups are set and lightly golden on top.
- Allow to cool slightly before removing from the tin. Serve warm or store in an airtight container in the fridge.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave for 30–45 seconds before serving.
- Customize with your favorite veggies or proteins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 egg cup
- Calories: 120
- Sugar: 1g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 190mg