Description
Delicious and nutritious Spinach and Feta Egg Cups perfect for a quick breakfast or snack. These savory egg muffins are packed with fresh spinach and tangy feta cheese, seasoned lightly with garlic and onion powder, baked to perfection in a muffin tin for easy portioning.
Ingredients
Egg Mixture
- 6 large eggs
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Pinch kosher salt
- Pinch black pepper
Filling
- 1 1/2 cups fresh spinach
- 1/3 cup feta cheese
Other
- Cooking spray or butter or oil of choice for greasing muffin tin
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the egg cups.
- Prepare Muffin Tin: Generously grease a muffin tin with cooking spray, butter, or oil of your choice to prevent sticking and aid easy removal of the egg cups.
- Add Spinach and Feta: Distribute the fresh spinach evenly into each muffin cup, followed by a sprinkle of feta cheese in each.
- Mix the Eggs: In a measuring cup with a pour spout, whisk together the eggs with garlic powder, onion powder, salt, and pepper until thoroughly combined.
- Fill Muffin Cups: Pour the egg mixture carefully over the spinach and feta in each muffin cup, filling them about three-quarters full to allow room for the eggs to rise while baking.
- Bake: Place the muffin tin in the oven and bake for 20 minutes until the egg cups are set and lightly golden.
- Cool and Store: Remove from the oven and let the egg cups cool before serving. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months for longer storage.
Notes
- For a dairy-free version, omit the feta or substitute with a vegan cheese alternative.
- Customize with additional vegetables like diced bell peppers or mushrooms for extra flavor.
- These egg cups can be reheated in the microwave or oven for a quick meal.
- Use fresh spinach instead of frozen to avoid excess water in the egg cups.
- Adjust seasoning to taste, adding herbs such as dill or parsley if desired.
