I have no idea what kind of sorcery this recipe is but of the hundreds of egg cups I have made over the years, this takes the first prize trophy! It is a slam dunk! I baked them in small, greased ramikins and are delicious right out of the oven. I re-heated another one the next morning in the microwave and it was equally as yummy. So these are perfect for breakfast or brunch but also easy to reheat. You could have as a high protein snack or a quick running-out-the-door-to-eat-in-the-car sort of treat.
Ingredients
- 4 large eggs
- 2 cups cottage cheese
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup shredded cheddar cheese, optional
Directions
- Add all ingredients to a blender.
- Pour into lightly greased small baking dish or oven-safe ramikins.
- Sprinkle with cheddar cheese.
- Bake for 35-40 minutes or until eggs are set and tops are golden brown.
- Serve hot or cool completely before covering and putting in ‘fridge.