Egg Cups

egg cups


4 eggs
¼ cup cottage cheese
¼ cup shredded cheese
1 tablespoon Encala
salt & pepper
sliced ham
Optional: bacon bits, chopped peppers, olives


It is REALLY important to blend the eggs with the Encala or you will end up with gritty eggs. Another tip is to flavor well. These mini egg cups have cottage cheese for flavor and texture–and some extra calcium and protein! Feel free to sprinkle the egg cups with bacon bits, chopped peppers, or olives before baking as well.
Crack 4 eggs into a blender.
Add in ¼ cup cottage cheese (or milk), a pinch of salt and pepper, ¼ cup shredded cheese, and 1 scoop of Encala.
Blend until smooth and creamy.
Line a 6-cup muffin tin with 6 slices of ham.
Pour egg mixture into each ham-lined muffin cup.
Bake at 400 degrees for 12-15 minutes or until eggs are fully set.
Only want to add Encala to a few eggs? Prepare eggs as directed, omitting the Encala.
After portioning out 4 Egg Cups, add 1-2 teaspoons of Encala to the remaining eggs and blend again until smooth. Use that to portion out the last 2 egg cups.

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