Spinach and Feta Egg Cups

4.72 from 74 votes

These Spinach and Feta Egg Cups are a delicious, easy to make grab n go breakfast that's packed full of nutrition and flavor!

Course Breakfast

Cuisine American

Diet Gluten Free, Low Fat, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 143kcal

Author Tracy

Equipment

muffin tin

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.

Video

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Notes

Substitute other veggies or your favorite proteins. Just be sure to chop them up small and consistent sizes.

Frozen Spinach: Use frozen spinach (1 10-12 oz bag) by letting it thaw and then squeezing out as much moisture as you can with either a cheese cloth or paper towels.

Store: In fridge for up to 5 days in an airtight container. Make a big batch on a Sunday and have grab and go breakfast all week!

Freeze: Store in a zip lock bag or air tight container in freezer for up to 3 months.

Reheat: Straight from the freezer in a microwave by cooking for 30-60 seconds, or until they're warmed completely through. You can also reheat in an oven at 350 degrees for 5-7 minutes.

Nutrition