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!
Next, give our Denver Omelette Egg Cups a try!
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
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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
Sausage Egg and Cheese Breakfast Burritos
FAQs
Yup! You can use a 10 oz bag 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.
How many muffins does this recipe make? The recipe says 6 cups... is that supposed to mean 6 muffins? Looking at previous comments, some say 10 or 12. I assumed it would make around that. I added bacon and still needed to add an additional 3 eggs to fill all 12 egg muffins. I also generously sprayed my muffin tin with olive oil and they still stuck. However, the end result was pretty tasty!
Hi Nicole! Yes, this recipe is for 6 little egg "cups" or muffins. Most of the commenters seem to have doubled the recipe. The sticking can still happen dependent upon your tray, too, there are a few factors (age, kind, etc). But I'm glad you enjoyed them!
I made these today. Very easy and so good! The only problem I had was they stuck to the pan. I used non-stick spray generously (in my opinion anyway) but they still stuck. Any suggestions for next time?
Delicious and easy to make!
So great to hear, Starry! Thanks so much for taking the time to leave a review. 🙂
How much frozen spinach do you use in place of the fresh spinach?
Hi Theresa! A 10 oz bag of frozen will equal about 1 1/2 cup of fresh. Enjoy!
Can you make these using cupcake liners?
I wouldn't because of the moisture of the eggs - unless you have the silicone reusable ones,those would work!
Really easy and came out great but I did add An extra egg to make all 12! Yum!
Great to hear!
Can u make them in a microwave?
I haven't tried this in the microwave before.
Where does the sugar content come from?
Hi Sherri, feta cheese actually has a small sugar content.
I made these this morning and they were quite tasty. I didn't have onion powder, so I sautéed some onion and small dice mushrooms in butter; I also sautéed the baby spinach separately. I baked the egg bites in silicone cups for 25 minutes and they came out puffy and beautiful. What’s really nice is, if you separate out all the add-ins, you can individualize each egg bite as you assemble them. Some nixed the mushrooms, some wanted extra feta....easy peasy! This recipe made 12 full muffin cups with egg mixture left over; I think I could have gotten another four to six bites out of the remaining egg mixture. Everyone enjoyed them and my daughters are planning to make and freeze batches for quick and healthy breakfasts. Thanks for an easy, versatile and yummy recipe.
Do you reserve them cold or warm?
Anyone know what the calories are for this?
Hi Bill! I just updated the recipe with the nutritional values 🙂
When you say small muffin pan is that a mini muffin pan?
Hi Christina! Oh I did say small didn't it? Nope - a regular muffin pan! Thank you for pointing that out!
I can’t seem to find in the recipe the number of servings or “muffins”. The photo says 6. Some comments say 10 and some 12. Can you please clarify?
Hi Sarah! This recipe is for 6 cups - but if you add a bunch of additions of other veggies, you can definitely make a few more!
this was amazing! It was great because I had everything at home already and it is helpful to have ingredients that most people have in their kitchen . thank you!
So glad you enjoyed it! That's why it's one of our favorites!!