These Spinach and Feta Egg Cups are delicious, easy-to-make, and are packed full of nutrition and flavor! They're perfect for meal prep, so make a big batch and store them for a convenient grab n go breakfast!
Ahh good ol' spinach and eggs. It is a favorite combo in our house! Admittedly, we eat an inordinate amount of fresh spinach each week, and a majority of it (especially for the girls) can be found with eggs (Like our Crustless Spinach and Feta Quiche and Turmeric Eggs). One of our new favorite grab 'n go breakfasts are these Spinach and Feta Egg Cups!
Recipe Video
Ingredients Needed
As with all of our recipes here, fresh, simple ingredients is the name of the game.
- Fresh eggs - Brown or white, whatever you prefer!
- Fresh spinach - Baby spinach is our favorite.
- Onion powder, garlic powder, salt, and pepper
- Feta Cheese - If you're feeling super adventurous, some fresh Feta Cheese From Scratch! It's a labor of love, but trust me, if you have the time, it is soooo worth it.
Step-by-Step Instructions
It's as easy at 1, 2, 3!
Step 1: Prep muffin pan and add spinach and feta.
Step 2: Whisk eggs with seasonings and add to muffin pan.
Step 3: Bake and done!
Tip: Chop up your spinach so it all fits nicely in the muffin tin or leave it whole, both work fine!
Customizable!
Not a huge spinach or feta fan? No problem! Swap out the feta for some cheddar! Ditch the spinach for some sausage! Here are some of our other favorite substitutions or additional ingredients:
- Tomatoes
- Ham
- Sausage
- Onion
- Cheddar
- Bell peppers
- Broccoli
- Crumbled bacon
Whatever your little heart desires, toss 'em in!
Whatever you choose, these handy dandy little egg cups can make your breakfast a breeze. Keep 'em in the fridge for up to 5 days or store them in the freezer for 3 months.
To reheat just pop them in the microwave for about 30-60 seconds, until they are completely warmed through, or in the oven for 5-7 minutes at 350 degrees until they're nice and warm.
Our Other Favorite Egg Dishes
10 Minute Spinach and Feta Breakfast Quesadillas
Crustless Spinach and Feta Quiche
Other Grab-n-Go Breakfasts
Healthy Toddler Banana Oat Muffins
Everything Bagels From Scratch
Healthy Raspberry Chocolate Chip Banana Muffins
FAQs
Yup! You can use a 10 lbag of spinach and then thaw it and remove as much of the water as you can from it. You can do this by either using a cheesecloth or paper towels and squeezing the moisture out.
You can keep them in the fridge for 5 days - which makes them great for weekly meal prep for grab n' go breakfasts!
Yes! Once they are completely cool, you can store them in a zipper bag or airtight container for up to 3 months. Reheat them from frozen in the microwave for 30-60 seconds or in a 350-degree oven for 5-7 minutes until warm.
Enjoy! If you decide to give these Spinach and Feta Egg Cups a try or any of my other recipes, be sure to share it with me on Facebook, Pinterest, or Instagram!
Spinach and Feta Egg Cups
Equipment
Ingredients
- 6 lg eggs
- 1 1/2 cup fresh spinach
- 1/3 cup feta cheese
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- pinch kosher salt
- pinch black pepper
- cooking spray or butter or oil of choice
Instructions
- Pre-heat oven to 350 degrees.
- Generously oil muffin tin.
- Add spinach and feta to cups in muffin tin.
- Whisk eggs in a measuring cup with a pour spout. Add garlic powder, onion powder, salt, and pepper.
- Pour egg mixture into cups until at least 3/4 way full.
- Bake for 20 minutes. Remove and cool.
- Store in fridge for up to 5 days or freeze for 3 months.
Super easy. So good !
Tried these. Put whatever leftover veggies from dinner in there plus whatever cheese I had. I add one cherry tomato, halved, to each cup. Soooo good. I put them in sandwich bags 2 per bag for the week. Leave three bags out and freeze the rest. Then I take them out when I need them. Love this. So simple. so good. So healthy.
What a great was to use up those leftovers! So glad you enjoyed them- mmm cherry tomatoes! Definitely putting those in our next batch!
Love this recipe, so easy, flexible and tasty. Making it for the 2nd time this week. I made the recipe exactly as written and there is no way to make 12 muffins and fill each cup 3/4. I got about 1/2 full and that was it. I think you can reduce the amount of spinach or add an egg to get 12, or as written and make 10. Will definitely work that out a bit more next time, but definitely will make this again and again.
I appreciate how super simple these egg cups are to prepare! I can always use quick and easy breakfast recipes.
This is a great grab and go option for hectic mornings. I love sending everyone off with a healthy breakfast that has some protein in it. Added bonus to get started with some greens first thing in the morning. Thank you.
I love these little spinach feta eggs cups for delicious and easy meal prep. They are a great grab-and-go breakfast that is so easily packable for an at-work breakfast or when I'm running low on time in the morning. Delicious and healthy!
It's like you were reading my mind or grocery shopping with me this week! I picked up a bag of spinach to make quiche but this sounds much better, and easier for breakfast meal prep for this week. I love the additional of the feta, I may add some onions and fresh tomatoes. Thanks for the recipe!
These are our go to breakfast at our house! They come out great every time and I love how easy it is to customize them!
I love the combination of eggs and feta. These are perfect for busy weekdays. Have them ready in the freezer to pop in the microwave for quick morning breakfasts. Healthy, delicious and totally yummy.
These look delicious! And so easy; can't wait to try them 🙂
How do you find is the best way to reheat them? Both from the refrigerator and from frozen.
Thanks!
Hi Laura! When they’re frozen I usually take them out the night before to thaw in the fridge and then just pop ‘em in the microwave to heat them up!