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Cottage cheese broccoli egg cups without a blender, with one cut open to show the curds
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Cottage Cheese Broccoli Egg Cups Without a Blender

Six savory egg cups made with a whisk, cottage cheese, cheddar and well-drained broccoli. The small cottage cheese curds stay visible in this hand-mixed version.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting time 5 minutes
Total Time 45 minutes
Servings: 6 egg cups
Ingredients Equipment Method Notes

Ingredients
  

Eggs and cheese
  • 3 large eggs
  • 1/2 cup small-curd cottage cheese 113 g; preferably 4% milkfat; stir before measuring
  • 1/4 cup shredded sharp cheddar 28 g; finely shredded
Broccoli and seasoning
  • 3/4 cup cooked broccoli 100 g after cooking, finely chopping and thoroughly draining; cook frozen broccoli as directed on its package
  • 1 tablespoon finely sliced scallion Optional
  • 1/8 teaspoon fine salt Optional; omit if the cheeses are already very salty
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder
For the pan
  • 1 teaspoon neutral oil For thoroughly greasing six muffin wells

Equipment

  • 1 standard metal muffin pan Use six standard wells; grease the bottoms and sides.
  • 1 pastry brush For spreading the oil inside the muffin wells.
  • 1 Mixing bowl
  • 1 whisk No blender is needed.
  • 1 small sieve and draining bowl Keep the drained broccoli water separate from the egg mixture.
  • 1 cooking vessel suitable for the broccoli package instructions Follow the package directions for the frozen broccoli.
  • 1 Knife and cutting board For finely chopping the cooked broccoli.
  • 1 clean kitchen towel For blotting excess water from the cooked broccoli.
  • 1 flexible silicone or plastic spatula For folding and gently releasing the egg cups.
  • 1 Food thermometer Check the center without touching the metal pan.
  • 1 measuring cups and spoons or kitchen scale

Method
 

Prepare, bake and rest
  1. Place a rack in the center of the oven and preheat to 350°F / 175°C on the conventional setting. Brush the oil thoroughly over the bottoms and sides of six standard muffin wells.
  2. Cook the frozen broccoli according to its package directions. Drain in a sieve over a separate bowl, let the steam escape, press gently and blot excess water with a clean towel. Finely chop, including any larger stems, then measure ¾ cup (100 g) of prepared broccoli. Let it cool briefly until comfortably warm rather than steaming hot before combining with the eggs. Do not leave it on the counter for an extended period.
  3. Whisk the eggs in the mixing bowl until the yolks and whites are combined. Add the cottage cheese, salt if using, pepper and garlic powder. Whisk briefly to distribute the curds; leave the mixture slightly lumpy and avoid whipping in a large amount of air.
  4. Fold in the drained broccoli, cheddar and optional scallion with a spatula. Scrape the bottom of the bowl so the vegetables and cheese are evenly distributed.
  5. Spoon the mixture evenly among the six greased wells. Stir from the bottom between spoonfuls and alternate liquid and vegetables so each cup has a similar filling. Keep every well no more than about three-quarters full. If your pan has unusually small wells, bake excess in a separately greased oven-safe ramekin and check it separately for doneness.
  6. Bake for approximately 22–27 minutes, beginning to check at 22 minutes. The edges should be set and the centers should not slosh when the pan is moved gently. Insert a thin-tip food thermometer into the center of each cup, without touching the metal pan. Each center must reach at least 160°F / 71°C. If a center is cooler, continue baking briefly and recheck before beginning the five-minute rest. The card uses 25 minutes as an estimate, not a substitute for the temperature check.
  7. Rest in the pan for 5 minutes. Loosen each edge gently with a thin silicone or plastic spatula, support the base and lift out. Some settling is normal. Serve promptly, or transfer to a shallow container and refrigerate promptly according to the storage notes.

Notes

Yield and timing: Makes 6 standard egg cups, about 2–3 meal portions depending on what you serve alongside. Preparation is estimated at 15 minutes and includes cooking, draining, chopping and briefly cooling the broccoli; allow longer if its package directions require it. The card uses 25 minutes for baking within the expected 22–27 minute range, plus a 5-minute rest, for an estimated 45 minutes total.
No blender: Whisk and fold by hand. Small cottage cheese curds remain visible; a perfectly smooth texture is not the goal. There is no added milk, but both cheeses contain dairy. The recipe contains egg and milk allergens.
Broccoli and moisture: Measure ¾ cup (100 g) only after cooking, draining and chopping. The amount of frozen broccoli needed varies; about 1½ cups of frozen florets is a starting estimate. Follow the package cooking directions and remove excess water without squeezing the vegetables completely dry.
Safe handling: Do not taste the raw egg mixture. Wash hands, utensils and work surfaces after contact with raw egg. Cook the centers to 160°F / 71°C; appearance alone is not a dependable temperature check.
Storage: Refrigerate leftovers promptly in a shallow covered container at 40°F / 4°C or below. Do not leave cooked egg cups unrefrigerated for more than 2 hours, or more than 1 hour when the surrounding temperature is above 90°F / 32°C. Use within 3–4 days.
Reheating and freezing: Reheat leftovers to 165°F / 74°C in the center. In the microwave, loosely cover and heat in short intervals, rotating partway through; the time depends on portion size and appliance power. For the recipe's suggested best-quality window, freeze portions for up to 2 months at 0°F / −18°C or below and thaw overnight in the refrigerator before reheating.
Substitutions: Changing the cottage cheese, using liquid egg substitutes or replacing the dairy can alter moisture, texture and timing. Those changes have not been kitchen-validated for this recipe.