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Feta and Spinach Baked Egg Cups Recipe

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4 from 53 reviews

These Feta and Spinach Baked Egg Cups are a delicious, protein-packed breakfast or snack option that combines fluffy eggs with savory spinach and tangy feta cheese. They are easy to prepare, perfect for meal prepping, and bake quickly in a muffin tin, making them convenient for busy mornings.

  • Total Time: 30 minutes
  • Yield: 6 servings (6 egg cups)

Ingredients

Egg Mixture

  • 6 large eggs
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • Kosher salt and black pepper to taste

Vegetables & Cheese

  • 10-12 ounce bag frozen spinach, thawed (one bag)
  • 1/3 cup feta cheese

Other

  • 1 tablespoon avocado oil (for greasing muffin tin)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and grease a muffin tin with avocado oil to prevent sticking.
  2. Drain the spinach: Lay out a piece of cheesecloth in a square shape, place the thawed spinach in the center, then gather and twist the cloth to form a pouch. Squeeze gently to remove excess moisture from the spinach. Alternatively, you can use thick paper towels to absorb the water by sandwiching the spinach and pressing it firmly.
  3. Beat the eggs: In a large mixing bowl, beat the 6 large eggs until they become frothy, ensuring they are well aerated for a light texture.
  4. Combine ingredients: Add the squeezed spinach, feta cheese, garlic powder, onion powder, kosher salt, and freshly ground black pepper into the bowl with the beaten eggs. Gently fold the mixture together until all ingredients are evenly incorporated.
  5. Fill muffin tins: Spoon the mixture into the greased muffin tin, filling each cup about halfway to allow space for the eggs to expand while baking.
  6. Bake: Place the muffin tin in the preheated oven and bake for approximately 20 minutes, or until the egg cups are fully set and a toothpick inserted into the center comes out clean.
  7. Storage: Once cooled, store the baked egg cups in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months. Reheat before serving.

Notes

  • Be sure to thoroughly drain the spinach to avoid watery egg cups.
  • You can customize the recipe by adding chopped onions, bell peppers, or herbs like dill or parsley.
  • Use a silicone muffin tin liner or spray to make removal easier.
  • These egg cups are great for meal prepping and can be served cold or reheated.
  • Freezing the egg cups requires thawing them in the refrigerator overnight before reheating.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://allyumcooks.com/feta-and-spinach-baked-egg-cups-recipe/