Description
These Scrumptious Spinach and Feta Egg Cups are an easy, protein-packed breakfast option that combines fluffy eggs with fresh spinach and tangy feta cheese. Baked to perfection, they offer a savory start to your day with minimal effort and maximum flavor.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- Pinch kosher salt
- Pinch black pepper
Vegetables and Cheese
- 1.5 cups fresh spinach
- 1/3 cup feta cheese, crumbled
For Greasing
- Cooking spray, butter, or oil of choice
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the egg cups.
- Prepare the Muffin Tin: Generously grease the muffin tin with cooking spray, butter, or your preferred oil to prevent sticking.
- Add Spinach and Feta: Evenly distribute fresh spinach leaves and crumbled feta cheese into each muffin cup as the flavorful base.
- Whisk Eggs and Seasonings: In a measuring cup with a pour spout, whisk together the eggs along with garlic powder, onion powder, salt, and black pepper until combined well.
- Fill the Muffin Cups: Pour the seasoned egg mixture into each muffin cup, filling them at least three-quarters full to allow room for expansion.
- Bake the Egg Cups: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the egg cups are fully set and have a light golden color on top.
- Cool and Serve: Let the egg cups cool in the tin for a few minutes before carefully removing them to serve warm.
Notes
- Substitute feta cheese with goat cheese or shredded cheddar for different flavor profiles.
- Use fresh herbs like dill or parsley for added brightness.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for about 30 seconds before serving.
- For a dairy-free option, omit the cheese or use a vegan cheese substitute.
