Feta and Spinach Baked Egg Cups

by
Feta and Spinach Baked Egg Cups garnished with herbs in a muffin tray.
Jump to Recipe

Feta and Spinach Baked Egg Cups

Introduction

Feta and Spinach Baked Egg Cups are a delightful and healthy breakfast option. These little cups are packed with flavor, making them a great way to start your day. They’re easy to make and can even be enjoyed as a quick snack or light meal throughout the day.

Why Make This Recipe

Making Feta and Spinach Baked Egg Cups is a fantastic choice for several reasons. First, they are simple to prepare and bake in just one dish. Second, they are loaded with nutrients from the spinach and protein from the eggs. Lastly, these egg cups are great for meal prep and can be made in advance, saving you time on busy mornings.

How to Make Feta and Spinach Baked Egg Cups

Making these baked egg cups is easy. You only need a few ingredients and minimal prep time. Follow the steps below to whip up a batch of these tasty treats.

Ingredients:

  • 6 large eggs
  • 1/4 cup milk
  • 1 cup fresh spinach, chopped
  • 1/4 cup crumbled feta cheese

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together the eggs and milk until well combined.
  3. Stir in the chopped spinach and crumbled feta cheese.
  4. Grease a muffin tin to prevent sticking.
  5. Pour the egg mixture into each cup, filling them about 3/4 full.
  6. Bake for 20-25 minutes or until the egg is set and lightly golden.
  7. Let them cool for a few minutes before removing from the tin.
  8. Serve warm.

How to Serve Feta and Spinach Baked Egg Cups

These baked egg cups can be served warm, right out of the oven. They pair nicely with a slice of whole grain toast or a fresh salad for a complete meal. You can also add some avocado on top for extra creaminess.

How to Store Feta and Spinach Baked Egg Cups

To store any leftovers, simply place the baked egg cups in an airtight container in the refrigerator. They will last for up to 3 days. Reheat them in the microwave for a quick breakfast or snack.

Tips to Make Feta and Spinach Baked Egg Cups

  • Feel free to add other ingredients like bell peppers, onions, or cooked sausage for different flavors.
  • Make sure to chop the spinach finely so that it mixes well with the eggs.
  • If you don’t have feta cheese, you can use other cheeses like goat cheese or cheddar.

Variation

For a twist, try adding sun-dried tomatoes or olives for Mediterranean flair. You can also substitute the spinach with other leafy greens like kale or Swiss chard.

FAQs

  1. Can I freeze Feta and Spinach Baked Egg Cups?
    Yes, you can freeze them! Allow them to cool completely, then place them in a freezer-safe container. They can be frozen for up to 2 months.

  2. How do I know when the egg cups are done?
    The egg cups are done when they are puffed up and lightly golden on top. You can also insert a toothpick in the center; it should come out clean.

  3. Can I use egg substitutes?
    Yes, you can use egg substitutes like egg whites or a flaxseed mixture for a vegan option. Just ensure the measurements are adjusted accordingly.

Enjoy making and savoring these delicious Feta and Spinach Baked Egg Cups! They are sure to become a favorite in your kitchen.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Feta and Spinach Baked Egg Cups

  • Author: olivia
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful and healthy breakfast option, these Feta and Spinach Baked Egg Cups are packed with flavor and nutrients, making them perfect for busy mornings.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup milk
  • 1 cup fresh spinach, chopped
  • 1/4 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together the eggs and milk until well combined.
  3. Stir in the chopped spinach and crumbled feta cheese.
  4. Grease a muffin tin to prevent sticking.
  5. Pour the egg mixture into each cup, filling them about 3/4 full.
  6. Bake for 20-25 minutes or until the egg is set and lightly golden.
  7. Let them cool for a few minutes before removing from the tin.
  8. Serve warm.

Notes

Great for meal prep and can be stored in the refrigerator for up to 3 days. Reheat in the microwave for a quick breakfast.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 200
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 14g
  • Cholesterol: 320mg

Keywords: baked eggs, breakfast, spinach, feta, healthy, easy, meal prep

Leave a Comment

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆