Spinach and Feta Egg Cups: Your New Favorite Breakfast Delight

Delightful Spinach and Feta Egg Cups are a nutritious, gluten-free breakfast ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 6 cups

Course: Breakfast

Cuisine: American

Calories: 143

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Mixture

6 large Eggs Feel free to use egg whites for a lighter option.
1 teaspoon Garlic Powder Fresh garlic can substitute, use less.
1 teaspoon Onion Powder Can be omitted if desired.
1 teaspoon Kosher Salt Adjust for low-sodium diets.
1/2 teaspoon Black Pepper White pepper is a milder alternative.

For the Filling

2 cups Fresh Spinach Use thawed frozen spinach if preferred.
1 cup Feta Cheese Can be substituted with cheddar.

For Cooking

cooking spray Cooking Spray Prevents sticking.
1 tablespoon Butter Optional, can substitute for cooking spray.

Equipment

Oven
Muffin tin
Whisk
measuring cup

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.
In six muffin cups, evenly distribute the chopped fresh spinach and crumbled feta cheese.
In a large measuring cup, combine the eggs, garlic powder, onion powder, kosher salt, and black pepper. Whisk until frothy.
Pour the egg mixture into each muffin cup until they are about ¾ full.
Place the muffin tin in the preheated oven and bake for approximately 20 minutes until set and slightly golden.
Once baked, allow to cool for a few minutes before removing and storing.

Nutrition

Serving: 1cupCalories: 143kcalCarbohydrates: 3gProtein: 11gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 186mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 540IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

These cups can be stored in an airtight container for up to 5 days in the fridge or frozen for up to 3 months.

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