Spinach and Feta Egg Cups
Fluffy eggs, fresh spinach, and creamy feta make these Spinach and Feta Egg Cups feel light, savory, and easy to keep in rotation. They’re meal-prep friendly, grab-and-go ready, and perfect for mornings when you want something homemade without making breakfast a whole project.
Why This Recipe Works
• Egg cups bake quickly while staying fluffy and tender
• Spinach adds freshness, texture, and balanced flavor
• Feta cheese creates creamy salty richness throughout
• Individual portions make breakfast easy for meal prep and busy mornings
• Simple ingredients keep the recipe approachable and customizable
• Perfect for breakfast, brunch, and grab-and-go meals
Flavor Notes
• Savory fluffy egg texture throughout
• Fresh spinach balanced with creamy feta flavor
• Light homemade breakfast flavor with Mediterranean-inspired touches
• Soft texture with rich cheesy finish
• Fresh, balanced, and meal-prep friendly
Serving Suggestions
Serve these Spinach and Feta Egg Cups with fresh fruit, avocado toast, breakfast potatoes, smoothies, yogurt parfaits, or coffee for a complete breakfast setup.
They also work perfectly for brunch spreads, meal prep, lighter lunches, or post-workout meals.
Special Technique
Whisking the eggs thoroughly before baking helps create lighter fluffier texture throughout the egg cups.
Lightly sautéing or drying excess moisture from the spinach helps prevent watery egg cups after baking.
Using a muffin tin helps create evenly cooked portions that are easy to store and reheat throughout the week.
Storage + Reheating
Store Spinach and Feta Egg Cups in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave, oven, or air fryer until warmed through.
These egg cups also freeze well for longer meal prep storage.
Frequently Asked Questions
Q: Can I make these egg cups ahead of time?
A: Yes. They are perfect for meal prep and can be refrigerated or frozen for easy breakfasts throughout the week.
Q: Can I use frozen spinach?
A: Absolutely. Just make sure to remove excess moisture before adding it to the egg mixture.
Q: What other cheeses work well in egg cups?
A: Cheddar, mozzarella, goat cheese, parmesan, or Swiss cheese all work great depending on your flavor preference.
Q: Can I add protein to this recipe?
A: Yes. Turkey sausage, bacon, chicken, smoked salmon, or ham all pair well with spinach and feta flavors.
Q: How do I keep egg cups from sticking?
A: Grease the muffin tin well or use silicone liners to help prevent sticking after baking.
Spinach and Feta Egg Cups
Ingredients
- 10 large eggs
- 1 cup fresh spinach finely chopped
- 3/4 cup crumbled feta cheese
- 1/4 cup milk
- 1 tbsp olive oil
- 1 tsp Cavender’s Greek Seasoning
- Extra feta
Equipment
- – Muffin tin
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- – Silicone brush or cooking spray
- Cooling rack
- Spoon
Method
- Preheat oven to 350 degrees.
- Lightly grease a muffin tin with cooking spray or olive oil and set aside.
- Crack eggs into a mixing bowl.
- Add milk, olive oil, and Cavender’s Greek Seasoning.
- Whisk until smooth and evenly combined.
- Fold chopped spinach into the egg mixture.
- Add crumbled feta and mix gently to distribute.
- Divide the mixture evenly into the muffin tin.
- Fill each muffin cup about 3/4 full.
- Top with extra feta if desired.
- Bake for 18 to 22 minutes until the egg cups are set, lightly puffed, and soft in the center.
- Allow egg cups to rest for 5 minutes.
- Remove carefully and place on a cooling rack.
- Serve warm or refrigerate for meal prep.
