These light, fluffy baked egg cups are a meal-prep dream—high in protein, incredibly filling, and ZeroPoint on many WW plans when made exactly as written. Blended cottage cheese is the secret ingredient that makes them soft, creamy, and custard-like without adding points or calories.
Perfect for busy mornings, grab-and-go breakfasts, or a clean-eating reset.
🕒 Servings & Timing
Yield: 8–10 egg cups
Prep Time: 10 minutes
Bake Time: 18–22 minutes
Total Time: ~30 minutes
🥗 Nutritional Info (Approx. per egg cup)
- Calories: ~70–80
- Protein: ~9–10 g
- Fat: ~3 g
- Carbohydrates: ~1 g
- WW SmartPoints: 0 (on plans where eggs & nonfat cottage cheese are ZeroPoint)
(Values may vary slightly by brand.)
🛒 Ingredients
For the Egg Cups
- 1 cup nonfat cottage cheese (blended smooth)
- 8 large eggs
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, chopped
- ¼ tsp garlic powder
- Salt & freshly ground black pepper, to taste
Optional (for the pan):
- Nonstick cooking spray or silicone muffin liners
Optional ZeroPoint Vegetable Add-Ins
(Use up to ¼ cup total)
- Diced bell peppers
- Chopped spinach (thawed & squeezed dry)
- Diced mushrooms
⭐ How to Make Cottage Cheese Egg Cups
1. Preheat & Prep
Preheat oven to 375°F (190°C). Lightly spray a standard muffin tin or line with silicone cups.
2. Blend the Cottage Cheese
Place cottage cheese in a blender, food processor, or use an immersion blender.
Blend until completely smooth and creamy—this step is essential for fluffy texture.
3. Make the Batter
In a large bowl:
- Lightly whisk the eggs
- Add blended cottage cheese
- Stir in chives, parsley, garlic powder, salt, and pepper
Mix gently until just combined.
4. Add Vegetables (Optional)
Fold in any ZeroPoint vegetables carefully—do not overmix.
5. Fill the Muffin Tin
Pour mixture into 8–10 muffin cups, filling each about ¾ full.
6. Bake
Bake for 18–22 minutes, until:
- Centers are set
- Edges are lightly golden
Egg cups will puff in the oven and settle slightly as they cool—this is normal.
7. Cool & Serve
Let rest in the pan for 5 minutes, then gently remove and serve.
💡 Tips for Best Results
- Blend the cottage cheese fully—this prevents curds and ensures a custard-like texture
- Use silicone liners for easiest removal
- Avoid overbaking to keep cups tender
- Season lightly—herbs shine best when not overpowered
❓ FAQs
Q: How do I keep these ZeroPoint?
Use nonfat cottage cheese, whole eggs, and only vegetables. Avoid meat, cheese, or cream.
Q: Can I spice them up?
Yes! Add:
- Smoked paprika
- Chili powder
- Blackened seasoning
- A dash of hot sauce (after baking)
Q: Why do my egg cups look flat after cooling?
Eggs naturally deflate slightly—texture remains fluffy inside.
🧊 Storage & Meal Prep
Refrigerator:
Store in an airtight container for up to 4 days.
Reheating:
Microwave 30–60 seconds or warm in a toaster oven.
Freezing:
❌ Not recommended — cottage cheese can become rubbery after thawing.
🍓 WW-Friendly Serving Ideas
- Fresh berries or melon (ZeroPoint)
- Sliced tomatoes with salt & pepper
- Whole-wheat toast (points calculated separately)
🥚 Conclusion
These cottage cheese egg cups are proof that simple ingredients can create powerful results. High-protein, low-effort, and perfectly suited for weight-loss routines, they’re a breakfast you can rely on all week long—without tracking stress or sacrifice.
Clean, filling, and genuinely delicious.
