Description
These Spinach Feta Egg Cups are a healthy, protein-rich, and low-carb breakfast option. Made with fluffy eggs, fresh spinach, and tangy feta cheese, they’re perfect for meal prep and can be stored in the fridge or freezer for a quick grab-and-go meal.
Ingredients
Scale
- 6 large eggs
- ½ cup milk (or heavy cream)
- 1 cup fresh spinach, chopped
- ½ cup feta cheese, crumbled
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ cup cherry tomatoes, diced (optional)
- ½ cup bell peppers, finely chopped (optional)
- 1 tablespoon olive oil (for greasing the muffin tin)
Instructions
- Preheat Oven: Set oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Whisk Eggs & Milk: In a large bowl, whisk together eggs and milk until smooth.
- Season the Mixture: Add salt, pepper, garlic powder, onion powder, and oregano.
- Prepare the Veggies: Chop spinach, tomatoes, and bell peppers.
- Assemble the Egg Cups: Evenly distribute spinach, feta, and veggies in the muffin cups. Pour the egg mixture over them, filling each cup ¾ full.
- Bake: Place in the oven and bake for 18-20 minutes, or until the eggs are set.
- Cool & Serve: Let cool for 5 minutes, then remove from the muffin tin. Enjoy warm or store for later!
Notes
- For extra flavor: Add turkey bacon, sausage, or extra spices.
- For dairy-free: Use almond milk and omit the feta.
- For a spicy kick: Add diced jalapeños or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American