Cottage Cheese Egg Cups are creamy and delicate. They’re versatile and as healthy as you care to make them.
I’ve been trying for some time to come up with an easy recipe for Chawanmushi, a dish I’ve only read about. It entails thinly sliced shiitakes and bites of asparagus, suspended in a silky, savory steamed custard. My attempts have been half-baked – the notion never quite realized until now. These Cottage Cheese Egg Cups are it. They’re baked in a water bath, not steamed exactly, but the result is so luxurious that I have no reason to continue my quest to recreate something I’ve never had.
This recipe is a revelation. And it’s an easy way to up your protein consumption – eggs and cottage cheese and cheddar with a healthy spoonful of veg in every serving. I have considered trying to replace the fatty cheddar with a healthier alternative, but these Cottage Cheese Egg Cups are just so good, I haven’t gone there. Let me know if you do.
And let me reiterate – they’re creamy and delicate. So delicate that the cupcake liners act as a mold, When you peel it away from the egg cup, you reveal a beautifully fluted edge – it’s as beautiful as it is tasty, as it is good for you. Wow.
Cottage Cheese Egg Cups
Equipment
- 1 standard size muffin tin
- 12 paper cupcake liners
Ingredients
- cooked veg (e.g. mushrooms, broccoli, sweet potato)
- 1 T bacon grease
- raw veg (e.g., scallions, peppers, spinach)
- 8 eggs
- 1 cup cottage cheese
- 1 ½ cups cheddar cheese
- ½ t kosher salt
- ¼ t black pepper
Instructions
- Preheat the oven and prep – Preheat the oven to 325℉, convection bake setting. Chop all veg and saute the veg you plan to cook in the bacon fat. Shread the cheese. Line the cups of the muffin tin.
- Blend the eggs – Place the eggs, cottage cheese, 1 cup of shredded cheddar, and the salt and pepper in a blender. Blend just until the mixture is smooth and frothy.
- Build the egg cups – Pour the egg mixture into the lined cups of the muffin tin, distributing it evenly. Spoon the raw and cooked veg into each cup. Top with the remainder of the cheese.
- Bake – Bake in a water bath for 25 – 30 minutes, until set. Remove the muffin tin from the water bath and let cool for about 5 minutes, then gently remove the egg cups from the pan.
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