Ingredients
Egg Mixture
- 6 large eggs
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- Pinch kosher salt
- Pinch black pepper
Filling
- 1 1/2 cups fresh spinach
- 1/3 cup feta cheese
Other
- Cooking spray or butter or oil of choice for greasing muffin tin
Instructions
- Preheat the oven: Set your oven to 350 ℉ (175 ℃) to prepare for baking the egg cups.
- Grease the muffin tin: Generously coat the muffin tin cups with cooking spray, butter, or oil to prevent sticking.
- Add spinach and feta: Evenly distribute the fresh spinach and crumbled feta cheese into each muffin cup.
- Whisk the eggs and seasonings: In a measuring cup with a pour spout, whisk together the eggs, garlic powder, onion powder, salt, and black pepper until well combined.
- Fill the muffin cups: Pour the egg mixture into each muffin cup, filling them at least three-quarters full to allow room for expansion while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the egg cups are set and lightly golden on top.
- Cool and store: Remove the egg cups from the oven and let them cool. Store in the refrigerator for up to 5 days or freeze for up to 3 months for longer storage.
Notes
- Ensure the muffin tin is well greased to make removal easier.
- Feel free to add other vegetables or seasonings to customize your egg cups.
- Use fresh spinach for best texture; frozen spinach can be used if thawed and drained.
- Reheat egg cups in the microwave or oven before serving.
- These egg cups make great grab-and-go breakfasts or snacks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
