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A serving of baked cottage cheese eggs in a small ramekin.

Mediterranean Baked Cottage Cheese Eggs

Enjoy a delicious and healthy breakfast with these Mediterranean Baked Cottage Cheese Eggs, packed with feta, spinach, and sun-dried tomatoes. Perfect for meal prep and easy to make!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 bites
Calories 120 kcal

Equipment

  • Muffin tin
  • Large bowl
  • Whisk

Ingredients
  

Main Ingredients

  • 6 large eggs
  • 1 cup cottage cheese full-fat or low-fat
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh spinach
  • 2 tablespoons diced sun-dried tomatoes oil packed, drained
  • 1/2 teaspoon dried oregano
  • Pinch black pepper
  • Cooking spray or oil for greasing

Instructions
 

Preparation

  • Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
  • In a large bowl, whisk together eggs, cottage cheese, dried oregano, and black pepper until well combined.
  • Stir in feta cheese, fresh spinach, and sun-dried tomatoes into the egg mixture.
  • Divide the egg mixture evenly among the muffin cups, filling each about three-quarters full.

Baking

  • Bake for 18-25 minutes, or until eggs are set, slightly puffed, and lightly golden; a knife inserted should come out clean.

Serving

  • Let cool slightly before removing from the muffin tin; serve warm or store for later.

Notes

These baked eggs are a great option for a quick breakfast or a healthy snack. You can prepare them ahead of time for easy grab-and-go meals throughout the week. Feel free to adjust the herbs and vegetables to your liking!