Fridge Friend Recipes
Savoury Cottage Cheese and Egg Baked Cups recipe
Individual baked egg cups with cottage cheese for a fluffy, high-protein bite. They are warm, satisfying and easy to serve for breakfast or lunch.
25 min · Easy · British Jump to method
Ingredients
- 250 g Natural Cottage Cheese
- 6 Eggs
- 1 small Orange Pepper
- 50 g, grated Extra Mature Cheese
- 10 g Butter
- to taste Salt
- to taste Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 222 kcal |
| Protein | 18.8 g |
| Carbohydrates | 3.9 g |
| Fat | 14.2 g |
| Saturated fat | 7.1 g |
| Fibre | 0.5 g |
| Sugar | 2.4 g |
| Sodium | 316 mg |
Why this works
A protein-rich, lower-carb savoury bake with moderate saturated fat and sodium, best suited to a filling breakfast or light lunch.
High-quality protein. Eggs, cottage cheese and mature cheese provide a substantial amount of complete protein to support satiety and muscle maintenance.
B vitamins and choline. Eggs are a good source of choline plus B vitamins such as B12, which support normal energy metabolism and nervous system function.
Calcium, but watch sodium. Cottage cheese and extra mature cheese contribute calcium for bone health, though the recipe can be relatively salty depending on the cheeses and added salt.
Method
- Heat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and grease a muffin tin with a little butter.
Let the oven fully preheat before the tin goes in, so the cups start setting as soon as the batter is added rather than spreading or separating.
- Whisk the eggs and cottage cheese together until combined.
Aim for a smooth, even mixture with only a few small curds left; if you whisk too vigorously, the eggs can turn foamy and bake up a little unevenly.
- Stir in finely diced orange pepper and most of the grated cheese.
Dice the pepper very finely so it softens in the bake, and fold the cheese through gently to avoid knocking out too much air from the mixture.
- Divide the mixture between the muffin holes and top with the remaining cheese.
Fill each hole no more than three-quarters full to leave room for the eggs to rise; if any pepper pieces sit on top, press them just below the surface so they do not scorch.
- Bake for 15-18 minutes until set and lightly golden. Rest before removing from the tin.
The tops should look puffed with a pale golden edge and only a slight wobble in the centre when the tray is shaken. Leave them to stand so they firm up, then loosen the sides with a small knife rather than forcing them out.
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Bacon and Cheese Stuffed Pepper Boats
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Bacon and Cheese Stuffed Peppers
40 min · Sweet peppers filled with smoky bacon, egg and melted cheese, then baked until bubbling. A simple, filling dish that works for lunch or dinner.
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