Breakfast Spinach & Feta Egg Cups

Sensible ol’ spinach and eggs. it's a favourite dance band in our house! true, we have a tendency to eat associate immoderate quantity of recent spinach every week, and a majority of it particularly for the women is found with eggs Like our Crustless Spinach and Feta Quiche and Turmeric Eggs. one in all our new favorite grab ‘n go breakfasts square measure these Spinach and Feta Egg Cups!

As with all of our recipes here, fresh, straightforward ingredients is that the name of the sport. Fresh eggs. recent spinach. Salt, pepper, onion powder, garlic powder, and if you’re feeling super courageous, some recent Feta Cheese From Scratch! It’s a labor of affection, however trust Pine Tree State, if you've got the time, it's therefore worthwhile

Breakfast Spinach & Feta Egg Cups
Breakfast Spinach & Feta Egg Cups

Not a large spinach or feta fan? No problem! Swap out the feta for a few cheddar! Ditch the spinach for a few sausage!. no matter you decide on, these handy dandy very little egg cups will create your breakfast a breeze. Keep ’em within the icebox for up to five days or store them within the Deepfreeze for three months. 

Between these Spinach and Feta Egg Cups and our Healthy tike Banana Oat Muffins, our feverish weekday mornings square measure created simply a bit bit easier whereas still permitting United States of America to eat healthy, from scratch meals.

Breakfast Spinach & Feta Egg Cups


  • 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


  1. Pre-heat oven to 350 degrees.  
  2. Generously oil small muffin tin.
  3. Add spinach and feta to cups in muffin tin.
  4. Whisk eggs in a measuring cup with a pour spout.  Add garlic powder, onion powder, salt, and pepper.
  5. Pour egg mixture into cups until at least 3/4 way full.  
  6. Bake for 20 minutes.  Remove and cool. 
  7. Store in fridge for up to 5 days or freeze for 3 months. 

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