Veggie Egg Cups

Breakfast is the most important meal of the day, but who has time to make a healthy, tasty breakfast during the week? Since I don’t, this egg cup recipe has become my go-to weekday breakfast. I make them on the weekend and store them in the freezer. During the week, I just zap one in the microwave for a couple of minutes for a fast breakfast that is packed with veggies and protein.

This recipe is adapted from South Beach Diet’s Crustless Quiche recipe. I tweaked the recipe to make them a little tastier. The most important change – use real eggs, not liquid egg substitute. Real eggs taste better.

Equipment note: In the original recipe calls to bake these in a 12-cup muffin pan. When I did this, I had issues with the egg sticking to the pan regardless of how well I greased the muffin tin. That’s why I started cooking them in ramekins instead – they come out easier. Use six 8-oz. ramekins* for this recipe. One ramekin = 1 serving. If you use a muffin tin instead of ramekins, adjust the cooking time to 20-25 min. They will cook faster in the muffin tins and 1 serving = 2 muffin-sized cups.

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5 from 1 reviews

February 6, 2021

Servings: 6

Difficulty: Easy

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By: wandercookeat

Ingredients

6 eggs
1/2 c. low fat cottage cheese
2/3 c. onion, diced
2/3 c. red pepper, diced
10 oz. frozen spinach or broccoli, thawed
1/2 c. shredded cheddar or crumbled feta
salt and pepper to taste
1/4 tsp. crushed red pepper (optional)

Directions

Step 1 Thaw spinach or broccoli and drain. Grease 6 ramekins. Preheat oven to 350°. Chop veggies.
Step 2 Whisk the eggs together. Stir in cottage cheese, onions, red pepper, and cheese. Add salt & pepper to taste and crushed red pepper.
Step 3 Pour egg mix into ramekins. Bake at 350° for 35 – 40 minutes, until starting to brown a little on the top and the sides. Remove from oven and let the egg cups cool for 20-30 minutes.
Step 4 Once they cool, store in a zip-top bag and freeze. To reheat, microwave for 1 1/2 – 2 min, flipping over about halfway through. Serve with a side of fruit or yogurt.

Detailed Instructions

Step 1. Thaw spinach or broccoli and drain. Grease 6 ramekins. Preheat oven to 350°. Chop veggies.

Step 2. Whisk the eggs together. Stir in cottage cheese, onions, red pepper, and cheese. Add salt & pepper to taste and crushed red pepper.

Step 3. Pour egg mix into ramekins. Bake at 350° for 35 – 40 minutes, until starting to brown a little on the top and the sides. Remove from oven and let the egg cups cool for 20-30 minutes. (They’ll start to pull away from the sides some and be easier to remove from the pan.)

Step 4. Once they cool, store in a zip-top bag and freeze. To reheat, microwave for 1 1/2 – 2 min, flipping over about halfway through. Serve with a side of fruit or yogurt.