Go Back
In recent years, the trend of healthy eating has gained significant momentum, with individuals increasingly seeking nutritious options that fit seamlessly into their busy lifestyles. Meal prepping has become a practical solution for those striving to stay on track with their health goals while enjoying flavorful dishes. Among the myriad of choices available, Savory Spinach and Feta Baked Egg Cups stand out as a delightful and wholesome option that caters to various dietary preferences. These baked egg cups are not only packed with nutrition but also offer versatility, making them suitable for breakfast, brunch, or even a quick snack throughout the day.

Baked Egg Cups

Discover the delightful world of Savory Spinach and Feta Baked Egg Cups! This nutritious recipe combines eggs, fresh spinach, and tangy feta, making it perfect for breakfast, brunch, or a quick snack. Easy to customize with different vegetables and cheeses, these egg cups are great for meal prepping and catering to various dietary preferences. Learn how to make these tasty bites that are packed with protein, vitamins, and flavor, ensuring you'll enjoy a wholesome meal any time of day!
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

1 cup fresh spinach, finely chopped

1/2 cup crumbled feta cheese

1/2 cup diced bell peppers (choose your favorite color: red, yellow, or green)

1/4 cup finely diced onion

1/4 cup milk (or a dairy alternative such as almond or oat milk)

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

Olive oil spray or cooking oil for greasing the muffin tin

Fresh herbs for garnish (optional, such as parsley or dill)

Instructions
 

Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin using olive oil spray, ensuring each cup is well-coated to prevent sticking.

    In a mixing bowl, prepare the vegetable mixture by combining the finely chopped spinach, diced bell peppers, and diced onion. Sprinkle in the garlic powder, along with a pinch of salt and freshly ground black pepper. Stir well to ensure the vegetables are evenly coated and set aside.

      In a separate large bowl, crack the eggs and add the milk. Whisk the mixture vigorously until it is fully blended and frothy. Season with a pinch of salt and pepper to suit your taste.

        Carefully fold the prepared vegetable mixture and crumbled feta cheese into the whisked eggs, taking care to distribute the ingredients evenly throughout.

          Using a ladle or measuring cup, pour the egg and vegetable mixture into each muffin cup, filling them approximately three-quarters full. This allows the egg cups to rise without overflowing as they bake.

            Transfer the muffin tin to the preheated oven and bake for 18-20 minutes. The egg cups should be firm in the center and have a light golden hue on top when they are ready.

              Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Gently run a knife around the edges of each egg cup to help release them from the tin. If desired, garnish with freshly chopped herbs before serving.

                - Presentation Tips: Serve the baked egg cups warm on a decorative platter, optionally accompanied by a side salad or toasted bread for a complete meal. Enjoy them at room temperature as a delightful snack as well!

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6