Bacon and Spinach Egg Cups with Feta
10min
15min
4
540
Chef's Note
These egg cups are perfect for meal prep – make them on Sunday and reheat throughout the week for a quick breakfast. The bacon adds a delicious smoky flavor that pairs wonderfully with the spinach and feta. For best results, don't overfill the muffin cups as they will puff up during baking. These can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the microwave for 30 seconds.
Tags
Ingredients
12 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
12 slices bacon
6 cups fresh spinach
4 stalks green onions
2 cloves garlic
3/4 cup feta cheese
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 cups cherry tomatoes
8 slices gluten-free toast
4 tablespoons butter
2 large avocado
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or line with silicone muffin cups.
- 2
Cook 12 slices of bacon in a large skillet over medium heat until crispy, about 5-6 minutes. Transfer to a paper towel-lined plate to drain. When cool enough to handle, chop 8 slices into small pieces and reserve 4 slices whole.
- 3
In the same skillet with 1 tablespoon of bacon fat, sauté 2 minced garlic cloves and the white parts of 4 sliced green onions for 1 minute until fragrant.
- 4
Add 6 cups of fresh spinach to the skillet in batches, stirring until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- 5
In a large bowl, whisk together 12 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 6
Stir the cooled spinach mixture, chopped bacon, 1/2 cup crumbled feta cheese, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes into the egg mixture.
- 7
Divide the egg mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- 8
Top each cup with a few halved cherry tomatoes from the 1 cup total.
- 9
Bake for 15-18 minutes, until the eggs are set and slightly puffed.
- 10
While the egg cups are baking, toast 8 slices of gluten-free bread and spread with 4 tablespoons of butter. Slice 2 large avocados.
- 11
Cut the remaining 4 bacon slices in half and serve alongside the egg cups.
- 12
Sprinkle the remaining 1/4 cup of feta cheese and the green parts of the green onions over the egg cups before serving.
- 13
Serve the egg cups hot with buttered gluten-free toast, sliced avocado, and bacon on the side.
Nutrition Information (per serving)
540
35g
28g
32g
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