Spinach and Feta Egg Cups Recipe

Introduction

These Spinach and Feta Egg Cups make a simple, nutritious breakfast or snack that’s easy to prepare ahead of time. Packed with fresh spinach and tangy feta, they’re perfect for a quick grab-and-go meal or a light brunch treat.

Ingredients

• 6 large eggs
• 1 1/2 cups fresh spinach
• 1/3 cup feta cheese
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• Pinch of kosher salt
• Pinch of black pepper
• Cooking spray, butter, or oil of choice (for greasing)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Generously grease a muffin tin with cooking spray, butter, or oil to prevent sticking.
2. Step 2: Place fresh spinach and feta cheese evenly into each muffin cup.
3. Step 3: In a measuring cup or bowl, whisk the eggs together with garlic powder, onion powder, salt, and black pepper until well combined.
4. Step 4: Carefully pour the egg mixture into each muffin cup, filling them about three-quarters full.
5. Step 5: Bake in the preheated oven for 20 minutes, or until the egg cups are set and lightly golden on top.
6. Step 6: Remove from oven and allow to cool slightly before removing from the muffin tin.

Tips & Variations

• Try adding diced tomatoes or bell peppers for extra color and flavor.
• Use kale or Swiss chard instead of spinach for a different leafy green.
• For a dairy-free version, omit the feta or substitute with a plant-based cheese.
• Make ahead by preparing a batch on the weekend and storing for quick meals throughout the week.

Storage

Store the egg cups in an airtight container in the refrigerator for up to 5 days. To reheat, warm in the microwave for 20-30 seconds until heated through. For longer storage, freeze them for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Make sure to thaw and drain it well to remove excess moisture before adding it to the egg cups.

Can I prepare these egg cups ahead of time?

Absolutely! These egg cups keep well in the fridge for several days and can also be frozen. They’re ideal for meal prep and quick breakfasts.

Spinach and Feta Egg Cups Recipe

Print Recipe

★★★★★

4.8 from 74 reviews

Delicious and nutritious Spinach and Feta Egg Cups, perfect for a quick breakfast or a healthy snack. These protein-packed egg muffins combine fresh spinach and tangy feta cheese, seasoned with garlic and onion powders, baked to perfection in a muffin tin. Easy to make ahead and great for meal prep.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 egg cups 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Egg Mixture

• 6 large eggs
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• Pinch of kosher salt
• Pinch of black pepper

Fillings

• 1 1/2 cup fresh spinach, chopped
• 1/3 cup feta cheese, crumbled

For Muffin Tin

• Cooking spray or butter or oil of choice, for greasing

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it is at the right temperature for baking the egg cups evenly.
2. Prepare Muffin Tin: Generously oil or spray a muffin tin with cooking spray or grease with butter or oil to prevent the egg cups from sticking during baking.
3. Add Fillings: Evenly distribute the chopped fresh spinach and crumbled feta cheese into each muffin cup, creating a flavorful base for the eggs.
4. Whisk Eggs: In a measuring cup or bowl with a pour spout, whisk together the 6 large eggs with garlic powder, onion powder, kosher salt, and black pepper until well combined and slightly frothy for airy egg cups.
5. Fill Muffin Cups: Pour the egg mixture into each muffin cup, filling each at least 3/4 of the way full to allow room for the eggs to expand as they bake.
6. Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the eggs are set and lightly golden on top.
7. Cool and Store: Remove the egg cups from the oven and allow them to cool before removing from the muffin tin. Store in the refrigerator for up to 5 days or freeze for up to 3 months for convenient future meals.

Notes

• You can substitute the feta cheese with goat cheese or shredded mozzarella for different flavors.
• Use fresh or frozen spinach; if using frozen, thaw and drain excess water before adding.
• Feel free to add other seasonings such as paprika or red pepper flakes for a spicy kick.
• These egg cups can be reheated in the microwave for about 30 seconds for a quick breakfast.
• To freeze, place cooled egg cups in a freezer-safe container or bag and thaw overnight in the refrigerator before reheating.

Keywords: spinach egg cups, feta egg muffins, healthy breakfast, meal prep egg cups, protein breakfast