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–+ servings
Spinach and feta egg cups baked in muffin tins and served on a white platter.
Reynaldo’s Cocina 📍

Spinach and Feta Egg Cups

Easy spinach and feta egg cups made with eggs, Greek seasoning, feta cheese, and spinach for a protein packed meal prep breakfast.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 egg bites
Course: Breakfast, Brunch, Snack
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Egg Cups
  • 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
Optional Finish
  • Extra feta

Equipment

  • - Muffin tin
  • Mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • - Silicone brush or cooking spray
  • Cooling rack
  • Spoon

Method

  1. Preheat oven to 350 degrees.
  2. Lightly grease a muffin tin with cooking spray or olive oil and set aside.
  3. Crack eggs into a mixing bowl.
  4. Add milk, olive oil, and Cavender's Greek Seasoning.
  5. Whisk until smooth and evenly combined.
  6. Fold chopped spinach into the egg mixture.
  7. Add crumbled feta and mix gently to distribute.
  8. Divide the mixture evenly into the muffin tin.
  9. Fill each muffin cup about 3/4 full.
  10. Top with extra feta if desired.
  11. Bake for 18 to 22 minutes until the egg cups are set, lightly puffed, and soft in the center.
  12. Allow egg cups to rest for 5 minutes.
  13. Remove carefully and place on a cooling rack.
  14. Serve warm or refrigerate for meal prep.

Notes

• Cavender's Greek Seasoning adds herb, garlic, and savory flavor, so additional pepper is not needed.
• Feta naturally adds saltiness, so season lightly overall.
• Egg cups rise while baking and settle slightly as they cool.
• Chop spinach smaller for cleaner texture and even distribution.
• These reheat well for breakfast meal prep.
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