Make delicious, protein-packed, crustless quiche cups at home using cottage cheese for a fluffy texture, perfect for meal prep.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup cottage cheese
6 large eggs
1/4 cup milk or unsweetened almond milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheese (Monterey Jack or cheddar blend)
1/2 cup chopped cooked meat (ham, bacon, or sausage)
1/4 cup chopped vegetables (spinach, bell peppers, or onion)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 12-cup muffin tin or silicone molds.
In a blender or food processor, combine the cottage cheese, eggs, milk, salt, and pepper. Blend until the mixture is completely smooth and creamy. This step is key for a smooth texture, similar to Starbucks egg bites.
Stir in the shredded cheese, cooked meat, and chopped vegetables into the egg mixture.
Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Bake for 18 to 22 minutes, or until the egg cups are set in the center and lightly golden. A toothpick inserted near the center should come out clean.
Remove the cups from the oven and let them cool in the tin for about 5 minutes before carefully removing them.
For best results mimicking the texture, you can briefly place the cooled cups in an Instant Pot or sous vide setup after baking, but oven baking works well for home cooks.
Cool completely before storing.
Notes
For a smoother texture like the commercial version, ensure your cottage cheese is fully blended until liquid-smooth before adding mix-ins.
These protein egg cups freeze well. Cool them completely, then place them in an airtight container or freezer bag for up to one month. Reheat in the microwave for 30-60 seconds.
Feel free to customize your fillings; try feta cheese or sun-dried tomatoes for different flavors.