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High Protein Buffalo Egg Cups
Erin Antoniak

High Protein Buffalo Egg Cups

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These High Protein Buffalo Egg Cups are spicy, cheesy, and packed with protein for the ultimate meal-prep breakfast. Easy to make and full of bold buffalo flavor, they’re a fun way to switch up your morning routine!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 16 egg cups
Course: Breakfast, eggs, high protein
Cuisine: American
Calories: 75
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ lb ground turkey or chicken sausage casing removed
  • ¼ cup buffalo sauce
  • 8 eggs
  • ¾ cup cottage cheese
  • ¼ teaspoon each salt pepper, garlic powder, onion powder
  • ¼ cup diced green onion white and light green parts.
  • ½ cup shredded mozzarella cheese

Equipment

Method
 

  1. Preheat oven to 375F. Grease a silicone egg mold with nonstick spray. Place mold on a ½ sized baking sheet.
  2. In a sauce pan, cook ground sausage until no longer pink. Turn off heat and add sausage to a small bowl. Pour on buffalo sauce and toss to coat.
  3. In a blender, blend eggs, cottage cheese, and spices for about 5-6 seconds until just creamy. Do not over-blend or your egg cups with deflate.
  4. Pour into greased molds. Top evenly with sausage, green onion, and mozzarella. Stir each cup gently to mix.
  5. Add 2 cups boiling water to baking sheet to give a water bath effect. It should go about half way up the outside of the egg mold.
  6. Bake for 35-40 minutes or until eggs are set. Let sit for 10 minutes before taking out. If using a thinner egg mold different than one linked, reduce baking time.

Nutrition

Calories: 75kcalCarbohydrates: 1gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 97mgSodium: 284mgPotassium: 87mgFiber: 0.1gSugar: 0.4gVitamin A: 182IUVitamin C: 1mgCalcium: 42mgIron: 1mg

Notes

  • Don't over-blend the eggs, or they may puff up too much in the oven and deflate as they cool.
  • The water bath is what gives these that soft, custardy texture, so don't skip it.
  • Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in a single layer before transferring to a freezer bag for longer storage.

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