Description
These Spinach Feta Egg Cups are nutritious, protein-packed mini meals perfect for breakfasts, lunches, or easy snacks.
Ingredients
Scale
- 1.5 cups chopped fresh spinach (packed lightly)
- 9 large eggs
- 1/2 cup Greek yogurt (plain, full-fat or low-fat)
- 1/2 cup crumbled feta (plus an extra 1/4 cup for sprinkling on top)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Olive oil (for greasing the muffin tin; about 1–2 teaspoons)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease your muffin tin with olive oil.
- Divide the chopped spinach among the muffin cups.
- In a large bowl, whisk together the eggs and Greek yogurt until smooth and frothy. Add garlic powder, onion powder, oregano, salt, and pepper. Stir in 1/4 cup crumbled feta.
- Pour the egg mixture evenly into the muffin cups, filling to about 3/4 full.
- Top each cup with the remaining feta and any optional toppings like sun-dried tomatoes.
- Bake for 25–28 minutes, until the centers are set. Consider broiling for 1–2 minutes for golden tops.
- Let cool slightly, then run a knife around the edges to help release the cups.
Notes
These cups can be made in advance and stored in the fridge for up to 4 days or frozen for up to 2 months. Great for meal prep!
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 220mg
Keywords: spinach, feta, egg cups, meal prep, breakfast