Feta and Spinach Baked Egg Cups
User Reviews
5.0
12 reviews
Excellent
Feta and Spinach Baked Egg Cups
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These Feta and Spinach Baked Egg Cups are simple to make and perfect for prepping ahead for busy mornings. They’re a vegetarian and gluten-free breakfast packed with protein and full of delicious flavor.
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Ingredients
- 6 large eggs
- 10-12 ounce bag frozen spinach, thawed one bag
- 1/3 cup feta cheese
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- kosher salt and black pepper to taste
- 1 tablespoon avocado oil
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Instructions
- Preheat the oven to 350F and grease a muffin tin with some oil.
- Lay out a piece of cheesecloth in a square. Place the spinach in the center and then gather the cloth to create a pouch. Gently squeeze to release the spinach moisture.
- If you don’t have a cheesecloth use thick paper towels as an alternative. Just simply place the spinach between two paper towels and gently press to absorb the water.
- In a large bowl beat the eggs until frothy.
- Next, place the squeezed spinach, feta cheese, garlic powder, onion powder, salt and pepper to the bowl with beaten eggs. Fold until all the ingredients are well incorporated.
- Add the mixture halfway up into each tin of a greased muffin tin.
- Bake for 20 minutes or until eggs is fully set.
- You can store the egg cups in an air-tight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.
Notes
- Spinach: We used frozen, but you can also use fresh spinach chopped into small pieces.
- Feta cheese: If you buy your feta in a block, make sure to crumble it into small chunks before cooking. This will help it distribute evenly in the eggs.
- Avocado oil: Substitute with olive oil, peanut oil, grapeseed oil, or canola oil.
- Don’t forget to grease the muffin tin, or the egg cups will stick to the pan.
- If you substitute with other veggies, make sure to chop them into small pieces for the best texture.
- Egg cups or egg muffins last for up to 5 days in the fridge when stored in a sealed container.
- Let them cool completely, then freeze in a sealed container or zipper bag for up to 3 months. You can reheat them from frozen in the microwave for 30-60 seconds, or until warm.
- Spinach: We used frozen, but you can also use fresh spinach chopped into small pieces.
- Feta cheese: If you buy your feta in a block, make sure to crumble it into small chunks before cooking. This will help it distribute evenly in the eggs.
- Avocado oil: Substitute with olive oil, peanut oil, grapeseed oil, or canola oil.
- Don’t forget to grease the muffin tin, or the egg cups will stick to the pan.
- If you substitute with other veggies, make sure to chop them into small pieces for the best texture.
- Storage: Egg cups or egg muffins last for up to 5 days in the fridge when stored in a sealed container.
- Freezing: Let them cool completely, then freeze in a sealed container or zipper bag for up to 3 months. You can reheat them from frozen in the microwave for 30-60 seconds, or until warm.
Nutrition Information
Show Details
Calories
128kcal
(6%)
Carbohydrates
3g
(1%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
193mg
(64%)
Sodium
199mg
(8%)
Potassium
232mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
5846IU
(117%)
Vitamin C
3mg
(3%)
Calcium
130mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6egg cups
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 193mg | 64% |
| Sodium | 199mg | 8% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 5846IU | 117% |
| Vitamin C | 3mg | 3% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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