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Spinach and Feta Egg Cups

Spinach and Feta Egg Cups

Spinach and Feta Egg Cups are a quick and nutritious breakfast option that combines eggs, spinach, and feta cheese into savory bites perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 egg cups servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 10-12 large eggs
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup whole milk or cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Cooking spray as needed

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your muffin tin by spraying it generously with non-stick cooking spray.
  3. Chop the fresh spinach into small pieces or squeeze out excess moisture from frozen spinach.
  4. In a large mixing bowl, crack the eggs and add the milk, salt, pepper, and garlic powder. Whisk until frothy.
  5. Place a pinch of chopped spinach and a teaspoon of crumbled feta into the bottom of each muffin cup.
  6. Pour the egg mixture over the fillings until each cup is about three-quarters full.
  7. Bake for 20 to 25 minutes until the centers are set and the tops are slightly golden.
  8. Let them cool in the pan for five minutes before removing.

Notes

Ensure to grease your pan well to prevent sticking. You can freeze the egg cups for up to two months and reheat them in the microwave.