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High Protein Veggie Egg Cups recipe, served and ready to eat, easy homemade dish
Joe Rooney

High Protein Veggie Egg Cups Warm Satisfying Way to Make Your Best Breakfast

These High Protein Veggie Egg Cups are a delicious and easy meal prep option that combines cottage cheese, eggs, and fresh vegetables for a low carb breakfast. Perfect for batch cooking, these baked egg cups make a convenient and filling start to your day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Notes

Ingredients
  

  • 8 large eggs
  • 1 cup cottage cheese
  • 1/2 teaspoon fine sea salt
  • 1 (8-ounce) jar sun-dried tomatoes in oil drained and roughly chopped
  • 1 large handful fresh baby spinach roughly chopped
  • 1/3 cup (0.25 ounces) julienned fresh basil leaves
  • crumbled feta and black pepper for topping

Notes

  • Protein count calculated with full (4%) fat cottage cheese and 1/3 cup crumbled feta. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.