Introduction
These Breakfast Taco Cottage Cheese Egg Cups deliver a protein-packed, savory start to your day by baking everything right inside a crispy corn shell. You get the classic taco flavor with minimal prep and easy, hand-held convenience. They’re completely customizable with your favorite veggies and greens, making them perfect for meal prep.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 9 egg cups
Ingredients
- 6 eggs
- 3/4 cup cottage cheese (I used full fat but lower fat should also work)
- 1 cup diced veggies of choice (I used zucchini)
- 1 clove garlic – minced
- 1/2 cup shredded cheddar cheese (or sub your favorite cheese)
- 1/4 cup chopped cilantro or parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 cup chopped kale, spinach or green of choice
- 9* corn taco shells
- diced avocado
- salsa or hot sauce
- sliced red onion
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk the eggs until well beaten. Add the cottage cheese, minced garlic, salt, black pepper, cumin, and chili powder. Whisk until the mixture is fairly smooth and combined.
- Stir in the diced veggies, shredded cheddar cheese, chopped cilantro or parsley, and chopped kale/spinach/greens of choice.
- Carefully arrange the corn taco shells in a standard muffin tin, gently pressing them to form a cup. You may need to slightly overlap or crack the top edges to fit.
- Evenly divide the egg mixture among the 9 taco shell cups, filling them nearly to the top.
- Bake for 22-25 minutes, or until the egg filling is fully set and lightly golden on top.
- Let the cups cool in the pan for 5 minutes before carefully removing. Top with diced avocado, salsa or hot sauce, and sliced red onion before serving.
Variations
- Mini Version: Use smaller street-taco sized corn tortillas in a mini muffin tin for bite-sized appetizers or snacks.
- Soft Shell Swap: For a less crispy, more traditional soft taco feel, swap the corn shells for small flour tortillas.
- Deconstructed Bowl: Skip the taco shells entirely, bake the egg mixture in a greased muffin tin, and serve the baked egg cups over a bed of greens with your toppings.
- Different Greens: Vary the flavor profile by using different greens like chopped Swiss chard, arugula, or even broccoli slaw in place of the kale or spinach.
Tips for Success
- Press the taco shells firmly into the muffin tin wells to help them hold their shape and prevent the filling from leaking.
- Don’t overfill the shells; leave a little space at the top as the eggs will puff up slightly during baking.
- If your shells crack, don’t worry! The egg mixture will bake and hold everything together.
- For easier cleanup, you can use silicone muffin liners inside the tin before placing the taco shells.
Storage & Reheating
Store cooled egg cups in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 8-10 minutes until warmed through, or microwave for 30-60 seconds until hot. The shells will soften in the fridge but will crisp up a bit when reheated in the oven.
FAQ
Can I make these ahead of time?
Yes, they are excellent for make-ahead breakfasts. Prepare and bake as directed, store in the fridge, and reheat throughout the week.
My taco shells keep cracking. What can I do?
Lightly spritzing the shells with cooking spray or brushing them with a tiny bit of oil before placing them in the tin can make them more pliable. A small crack is fine, as the egg will seal it during baking.
Can I use egg whites instead of whole eggs?
Yes, you can substitute with an equal volume of liquid egg whites, though the final texture may be slightly less rich.
Why is cottage cheese in the recipe?
The cottage cheese adds incredible moisture, a boost of protein, and a creamy texture without being detectable once baked.
Can I freeze these?
Yes. Bake and cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat from frozen in the oven at 350°F for 15-20 minutes.
What does the asterisk (*) next to the taco shells mean?
It simply indicates the quantity of the main vessel for the recipe. You may need to buy a standard package of taco shells, which often contains 10 or 12, but you will use 9 for this recipe.
