Chicken and Kale High Protein Egg Cups
These Chicken and Kale High Protein Egg Cups are packed with eggs, egg whites, cottage cheese, tender chicken, leafy greens, and melted cheese. They are an easy, satisfying breakfast that can be prepared ahead of time for busy mornings, school lunches, or protein-packed snacks.
Servings 12 egg cups
Ingredients
- 1 tsp olive oil
- 2 cups finely chopped kale tough stems removed
- 1 cup finely chopped cooked chicken
- 8 large eggs
- 1 cup liquid egg whites
- 1 cup cottage cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded gruyere or cheddar cheese
- 2 tbsp finely sliced green onions optional
Instructions
- Preheat the oven to 350°F. Generously grease a 12-cup muffin pan with nonstick cooking spray or line it with silicone muffin liners.
- Heat the olive oil in a skillet over medium heat. Add the chopped kale and cook for 2–3 minutes, stirring frequently, until it is bright green and slightly wilted. Remove the skillet from the heat and allow the kale to cool slightly.
- Add the eggs, egg whites, cottage cheese, garlic powder, onion powder, salt, and black pepper to a blender. Blend for 20–30 seconds, or until the mixture is smooth.
- Divide the cooked chicken and sautéed kale evenly among the prepared muffin cups.
- Pour the egg mixture over the chicken and kale, filling each muffin cup about three-quarters full.
- Sprinkle the shredded cheese and green onions evenly over the tops.
- Bake for 18–22 minutes, or until the centers are set and the egg cups are lightly golden around the edges.
- Allow the egg cups to cool in the pan for 5 minutes. Run a thin spatula or butter knife around the edges, then carefully remove them from the pan.
- Serve warm or allow them to cool completely before storing.
