Baked Egg & Spinach Breakfast Cups
15min
15min
4
220
Chef's Note
These egg cups store beautifully in the refrigerator for up to 4 days, making them perfect for meal prep. For variety, try swapping the feta for goat cheese or adding fresh herbs like basil or chives when in season. To reheat, microwave for 20-30 seconds or enjoy cold!
Tags
Ingredients
8 large eggs
3 cups fresh spinach
1 cup cherry tomatoes
1/2 cup feta cheese
1/2 medium red bell pepper
3 stalks green onions
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray.
- 2
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 3 cups of fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
- 3
Dice 1/2 red bell pepper into small pieces and slice 3 green onions thinly. Halve 1 cup of cherry tomatoes.
- 4
In a large bowl, whisk 8 large eggs until well combined. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano, and 1/4 teaspoon garlic powder.
- 5
Squeeze excess moisture from the cooled spinach and roughly chop it. Add the spinach, diced bell pepper, sliced green onions, and halved cherry tomatoes to the egg mixture.
- 6
Crumble 1/2 cup of feta cheese into the egg mixture and stir gently to combine all ingredients.
- 7
Divide the egg mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- 8
Bake for 15-18 minutes, or until the egg cups are set and slightly puffed.
- 9
Allow to cool in the muffin tin for 5 minutes before carefully removing. Serve warm or at room temperature.
Nutrition Information (per serving)
220
16g
5g
15g
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