Salsa & Cheese Egg Cups

Salsa & Cheese Egg Cups

Only four ingredients and a few minutes in the oven and you’re ready to serve a low-carb, high-protein breakfast. Freeze them to have an energy-rich breakfast ready anytime or make a bunch for a great brunch item!



25 mins

Total cook time

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Main Ingredients

  • 10 eggs
  • 2/3 cup low-fat cottage cheese
  • 3/4 cup salsa or pico de gallo
  • 1/2 cup Kraft mozzarella shredded cheese

Cooking Instructions

Step 1

Preheat oven to 350 degrees. 

Step 2

In a medium bowl, whisk eggs and cottage cheese until well blended. 

Step 3

Spray a 12-cup muffin tray with nonstick cooking spray. Pour egg mixture equally between each cup. 

Step 4

Bake for 12 minutes, remove from oven. Spoon 1 tablespoon of salsa in the middle of each egg muffin, and sprinkle 2 teaspoons shredded cheese on top. 

Step 5

Put back into oven for about 10 - 12 minutes. Eggs should puff up and cheese will be melted and slightly toasted. 

Step 6

Remove from oven and let cool. Eat or freeze in a zip-lock bag for later! For an easy breakfast, pop it in the microwave for 20-30 seconds. 

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.