High Protein Egg Cups

These high protein egg cups make the perfect grab and go breakfast or snack! Packed with protein, your favorite breakfast meat and veggies, these Starbucks inspired egg cups will hit the spot!

These high protein egg cups make a great option for weekly meal preps or breakfast on the go! If you’re prioritizing protein and want a sweet snack, try my Peanut Butter Protein Balls!

What you will need-Grocery List

• 8 large eggs
• 2/3 cup cottage cheese or Lifeway Farmer Cheese
• 1/2 cup Fairlife milk or Lifeway Kefir
• Veggies of your choice
• 1 cup shredded cheese of your choice 
• 1lb ground sausage (or bacon) browned and drained
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper 

How to Make High Protein Egg Cups

• Preheat oven to 300 degrees F and spray a muffin tin with cooking spray. 
• In a blender mix eggs and cottage cheese (or Farmer cheese). Mix together browned sausage, milk, veggies of your choice, salt and pepper. 
• Pour mixture into prepared muffin tin filling about 2/3 full. Top with favorite shredded cheese.
• Place a baking dish with water on bottom rack of oven and muffin tin on rack above. 
• Bake on 300 for 30 min. Allow to cool before removing egg cups from muffin tin. 
• Store in fridge or freezer until ready to serve! Enjoy!

Tips to Make and Store the Best Egg Cups

• For the best consistency, bake on 300 degrees with a pan of water underneath the muffin tin. This will make the egg cups light and fluffy!
• Store egg cups in an air tight container in the fridge for up to five days or in the freezer for up to 3 months. To thaw from freezer, move to the fridge to thaw completely before reheating.