Baked Spinach and Cheese Egg Cups
These quick and delicious Baked Spinach and Cheese Egg Cups are perfect for breakfast, lunch, or as a kid-approved snack, featuring creamy cottage cheese and fresh spinach.
Ingredients
Base
- 3 large large eggs room temp if you’ve got the time (they mix easier)
- 6 oz cottage cheese gives a creamy, tangy backbone without extra cream
Veg & Flavor
- 2 cups chopped fresh spinach squeeze out excess if it’s watery
- Everything but the bagel seasoning or your go-to seasoning; don’t be shy here
Topping
- 1 cup shredded mozzarella cheese melty and mild; swap for cheddar if you want punch
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- If your spinach is extra leafy, give it a quick rough chop.
Mix the base
- Crack the eggs into an oven-safe dish and add about one-third of the cottage cheese. Whisk until mostly smooth.
Season it
- Stir in your everything-but-the-bagel seasoning. Taste the mix and adjust seasoning as needed.
Add the spinach and cheese
- Fold in the chopped spinach. Pour the rest of the cottage cheese in dollops over the top and scatter the shredded mozzarella across the surface.
Bake and watch for cues
- Bake for about 12 minutes, checking at 10 minutes if your oven runs hot. After baking, let sit for a couple of minutes before scooping.
Notes
Store in an airtight container in the fridge for up to 4 days. Freeze individually wrapped for up to 2 months. Reheat as needed.