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Spinach and Feta Egg Cups

A simple and nourishing breakfast or snack made with eggs, spinach, and feta, perfect for both novice cooks and busy individuals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, Snack
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs The structure of the cups.
  • 1.5 cups fresh spinach Adds color, moisture, and a mild flavor.
  • 1/3 cup feta cheese Brings salt and tang to the dish.
Seasonings
  • 1/8 tsp garlic powder Adds savory depth.
  • 1/8 tsp onion powder Complements the flavor.
  • pinch kosher salt Enhances the taste.
  • pinch black pepper Adds a bit of spice.
For Greasing
  • as needed cooking spray or butter or oil of choice Prevents sticking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Generously oil a standard 12-cup muffin tin.
  3. Add spinach and feta into the cups of the muffin tin, evenly distributing them.
Mixing
  1. Whisk the eggs in a measuring cup with a pour spout.
  2. Add garlic powder, onion powder, kosher salt, and black pepper to the eggs and mix until slightly frothy.
Baking
  1. Pour the egg mixture into the muffin cups, filling each to at least 3/4 full.
  2. Bake for 20 minutes or until the tops are set and lightly golden.
  3. Remove from the oven and cool for a few minutes, then gently unmold the cups.

Notes

Store in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the oven at 325°F (162°C) for 8–12 minutes or microwave on medium power for 45–60 seconds.