Go Back
–+ servings
Spinach and Feta Egg Cups

Spinach and Feta Egg Cups for a Quick, Healthy Breakfast

Spinach and Feta Egg Cups are a quick, healthy breakfast option, perfect for busy mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Breakfast
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Base
  • 6 large Eggs Larger eggs yield fluffier cups.
  • 2 cups Fresh Spinach Can substitute with kale.
  • 1 cup Feta Cheese Cheddar or goat cheese can be alternatives.
  • 1 teaspoon Garlic Powder Fresh garlic works as a substitute.
  • 1 teaspoon Onion Powder Fresh onions can be substituted.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
For Greasing
  • 1 tablespoon Cooking Spray or Butter Olive oil or non-stick spray are alternatives.

Equipment

  • Muffin tin

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or butter.
  2. Add finely chopped fresh spinach and crumbled feta cheese to each muffin cup.
  3. Whisk together eggs, garlic powder, onion powder, kosher salt, and black pepper until frothy.
  4. Pour the egg mixture into each muffin cup until about 3/4 full.
  5. Bake in the preheated oven for about 20 minutes until the eggs are set and golden.
  6. Allow to cool for a few minutes, then run a knife around the edges to release the egg cups.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 2gProtein: 10gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for longer storage. Reheat in the microwave for 1-2 minutes or in the oven for 10-15 minutes until heated through.

Tried this recipe?

Let us know how it was!