Go Back

Spinach and Feta Egg Cups

Delightful baked egg cups filled with fresh spinach and creamy feta cheese, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Ensure they are fresh.
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled Can be substituted with mozzarella or goat cheese.
  • 1/4 cup milk (optional) For a creamier texture.
  • to taste Salt
  • to taste Pepper
  • as needed Cooking spray or oil For greasing the muffin cups.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a muffin tin with cooking spray or a splash of oil.
  3. In a medium-sized bowl, crack all six eggs and whisk until thoroughly blended. Add optional milk, along with salt and pepper to taste.
  4. Gently fold in the chopped spinach and crumbled feta cheese into the beaten eggs.
  5. Pour the egg mixture into each muffin cup, filling them about three-quarters full.
Cooking
  1. Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the egg cups are puffed and set.
  2. A toothpick inserted in the center should come out clean.
Serving
  1. Let the egg cups cool for a few minutes before gently removing them from the muffin tin.
  2. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave for 30-60 seconds or in the oven at 350°F for about 10 minutes.