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Spinach Feta Egg Cups

A delicious homemade spinach feta egg cups recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Greek
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 10 large eggs
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Cooking spray

Method
 

  1. Prep. Preheat oven to 375F. Spray a 12-cup muffin tin generously with cooking spray.
  2. Whisk. Beat eggs with milk, salt, pepper, and garlic powder in a large bowl until smooth.
  3. Fill. Divide chopped spinach, feta, and sun-dried tomatoes evenly among the muffin cups. Pour the egg mixture on top, filling each cup about 3/4 full.
  4. Bake. Bake for 20 to 22 minutes until the tops are set and lightly golden. Let cool in the pan for 5 minutes before removing.

Notes

Spray the muffin tin well or use silicone liners. Eggs stick like crazy to bare metal. Don't overfill the cups. The eggs puff up while baking. Store in the fridge for up to 5 days in an airtight container.