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Spinach and Feta Egg Cups

Quick and satisfying egg cups made with fresh spinach and feta, perfect for breakfast, lunch, or a light dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Breakfast, Brunch, Snack
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 large large eggs Provide structure and satiety.
  • 1.5 cups fresh spinach Adds moisture, volume, and clean flavor.
  • 1/3 cup feta cheese Brings tangy flavor and is used moderately.
Seasonings
  • 1/8 tsp garlic powder Provides savory flavor.
  • 1/8 tsp onion powder Adds another layer of flavor.
  • pinch kosher salt Light seasoning, moderation is key due to feta.
  • pinch black pepper Enhances overall flavor.
Additional
  • as needed cooking spray or butter or oil of choice For greasing the muffin tin.

Method
 

Preparation
  1. Pre-heat oven to 350°F.
  2. Generously oil the muffin tin.
  3. Add spinach and feta to cups in the muffin tin.
Combine
  1. Whisk eggs in a measuring cup with a pour spout. Add garlic powder, onion powder, salt, and pepper.
  2. Pour the egg mixture into cups until at least 3/4 full.
Bake
  1. Bake for 20 minutes. Remove and cool.

Notes

Store in fridge for up to 5 days or freeze for 3 months. Reheat gently to avoid toughening the eggs.