Fluffy egg cups loaded with spinach, tomatoes, and cottage cheese. An easy make-ahead breakfast ready in under 30 minutes.
# What You Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/2 cup low-fat cottage cheese
03 - 1/4 cup shredded cheddar cheese, optional
→ Vegetables
04 - 1 cup fresh baby spinach, chopped
05 - 1 cup cherry tomatoes, quartered
06 - 1/4 cup red bell pepper, finely diced
07 - 2 green onions, sliced
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon smoked paprika, optional
→ Cooking
11 - Olive oil spray or muffin liners
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with olive oil spray or insert paper muffin liners.
02 - In a large mixing bowl, whisk eggs and cottage cheese together until smooth. Stir in shredded cheddar cheese if using.
03 - Add chopped spinach, quartered cherry tomatoes, diced red bell pepper, and sliced green onions to the egg mixture. Season with salt, black pepper, and smoked paprika.
04 - Divide egg mixture evenly among 12 muffin cups, filling each approximately 3/4 full.
05 - Bake for 18 to 22 minutes until eggs are set and tops are lightly golden.
06 - Remove from oven and allow to cool for several minutes. Run a knife around edges to release if necessary.
07 - Serve warm or cool completely before transferring to an airtight container for refrigeration up to 4 days.
