High Protein Buffalo Egg Cups

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!

Course Breakfast, eggs, high protein

Cuisine American

Keyword egg bites

Prep Time 10

Cook Time 45

Total Time 55

Servings egg cups

Calories 75kcal

Author Erin Antoniak

Equipment

silicone egg mold

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

Instructions

Preheat oven to 375F. Grease a silicone egg mold with nonstick spray. Place mold on a ½ sized baking sheet.
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.
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.
Pour into greased molds. Top evenly with sausage, green onion, and mozzarella. Stir each cup gently to mix.
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.
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.

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.

Nutrition