Leslie's Baked Egg Cups

This recipe is going to be perfect for brunch when you want to feed a large crowd of hungry people ! Or, do what I did.. cook this up & then pop them in the freezer for a quick & nutritious breakfast anytime.

My friend Leslie gave me this recipe.I am not sure where she got the recipe from but I am glad she shared it with me! She bakes it in a casserole dish, probably a 9 x 13 baking dish. I really wanted to try to make them into individual servings so a muffin tin worked out perfectly. This recipe made 24 egg muffins. I will just warm them up gently in the microwave.

I just made this simple… eggs, cottage cheese, shredded marble cheese & a couple other ingredients. Mixed it all up then baked it for approx 30 minutes. They puffed up in the oven but when they cooled they sunk …but it does not matter because they are cheesy & delicious.

You can change this recipe up to suit your personal taste. Add some sautĂ©ed vegetables… spinach would be my first choice. I didn’t do this because I did not have any spinach in the house but I know it would go really well. You could also add some feta or goat cheese to the mix if you want.

Here is the recipe

Ingredients

12 eggs

2 cups cottage cheese, I used 2 %

4 cups of shredded marble or cheddar cheese

1/2 cup melted butter

1/4 cup flour

1 tsp baking soda

Method

Grease 24 muffin cups

  1. Beat the eggs with a whisk so they they are well combined breaking up the yolks & mix the yolks & whites together really well
  2. Add the cottage cheese, give it a stir
  3. Now the shredded cheese & melted butter… mix
  4. Sprinkle the four & soda & mix well
  5. Divide the egg mixture between the greased muffin cups
  6. Bake at 350f for approx 30 minutes or until browned & cooked through
  7. Once removed from the oven, run a knife around the edges of each egg muffin so that they don’t stick but let cook before trying to remove them as they might fall apart. I let them cool for about 10ish minutes..then ate one!
  8. If you want to freeze them, put them on a parchment lined baking sheet then pop them in the freezer. Once frozen solid, you can put them into a ziploc bag or container to store in the freezer.

Enjoy!

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