Airy Cheese Egg Cups (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 cup milk
02 -
6 large eggs
03 -
1 cup shredded cheddar cheese
04 -
1 cup cottage cheese
→ Seasonings and Additives
05 -
1 teaspoon onion powder
06 -
1 teaspoon salt
07 -
1 teaspoon black pepper
08 -
1 teaspoon garlic powder
→ Fresh Ingredients
09 -
1 teaspoon baking powder
10 -
1 cup chopped spinach
11 -
1 tablespoon chopped fresh parsley
# Step-by-Step Directions:
01 -
Turn your oven to 375°F (190°C) and prepare a muffin tray by either spraying it with oil or using liners.
02 -
Crack all six eggs into a big bowl and whisk them until they’re completely blended.
03 -
Stir the cottage cheese into the eggs until the mixture looks smooth and everything is combined.
04 -
Pour in the milk and keep whisking until it’s all mixed together evenly.
05 -
Toss in the shredded cheddar and give it a good stir to spread it throughout the mixture.
06 -
Throw the salt, pepper, garlic powder, and onion powder into the mix. Stir well to distribute the flavors.
07 -
Chop parsley finely and lightly fold it into your mixture.
08 -
Cut the spinach into smaller pieces and stir it into the batter for extra green goodness.
09 -
Sprinkle the baking powder into your mixture and stir to combine everything completely.
10 -
Pour the batter into your greased or lined muffin pan, making sure to fill each three-quarters full.
11 -
Put the muffin tray in the oven and bake for 20-25 minutes, or until the tops turn golden and puffy.
12 -
Stick a toothpick in one muffin’s middle. If it comes out clean, they’re finished.
13 -
Take the tray out of the oven, allow a few minutes to cool, and then pop the muffins out. Serve them or store for later.
# Helpful Notes:
01 -
Cottage cheese keeps the muffins moist and gives them an extra protein boost for a soft texture.
02 -
Feel free to toss in diced veggies like bell peppers, zucchini, or mushrooms to switch things up.
03 -
Store these in the fridge for three days or freeze them if you want to keep them longer.