Baked Egg Cups

In recent years, there has been a remarkable shift towards healthier breakfast options, with many individuals seeking meals that not only satisfy their taste buds but also nourish their bodies. Among the myriad of choices available, eggs stand out as a nutritional powerhouse, offering a wealth of benefits that are hard to overlook. One delightful and nutritious option that has gained popularity is the Savory Spinach and Feta Baked Egg Cups. These delectable little cups are perfect for busy individuals looking for quick yet satisfying meals, making them an ideal choice for breakfast, brunch, or even light lunches.

Discover the perfect breakfast solution with Savory Spinach and Feta Baked Egg Cups! These delightful little cups are not only quick to prepare but also packed with nutritional benefits from eggs, spinach, and feta cheese. Enjoy them for breakfast, brunch, or as a light lunch. With just 30 minutes from prep to plate, they are versatile enough to suit any palate. Customize them with different veggies or cheeses for a unique twist. Perfect for meal prep, these baked egg cups will become a favorite in your kitchen!

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Ingredients

6 large eggs

1 cup fresh spinach, chopped

1/2 cup crumbled feta cheese

1/2 cup diced bell peppers (choose red, yellow, or green for variety)

1/4 cup diced onion

1/4 cup milk (or your preferred dairy alternative)

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Olive oil spray or a neutral cooking oil for greasing the muffin tin

Fresh herbs for garnish (optional, such as parsley or dill)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While the oven heats, lightly grease a muffin tin with olive oil spray to prevent sticking.

Prepare the Vegetable Mixture: In a mixing bowl, combine the chopped spinach, diced bell peppers, diced onion, garlic powder, and a sprinkle of salt and pepper. Stir the mixture well and set it aside for the flavors to meld.

Whisk the Eggs: In a separate bowl, crack the eggs into it. Whisk the eggs thoroughly with the milk until the mixture is smooth and creamy. Season with a pinch of salt and freshly ground black pepper to enhance the flavor.

Combine Ingredients: Carefully fold the prepared vegetable mixture and crumbled feta cheese into the whisked eggs. Ensure that all ingredients are evenly distributed throughout the egg mixture.

Fill the Muffin Cups: Using a ladle or measuring cup, pour the egg mixture into each muffin cup, filling them approximately 3/4 full. This will allow room for the egg cups to puff up during baking without overflowing.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The egg cups are done when they are set in the middle and the tops are lightly golden.

Cool and Serve: Once baked, remove the muffin tin from the oven and let it cool for a few minutes. To release the egg cups, gently run a knife around the edges of each cup. If desired, garnish with fresh herbs before serving. Enjoy them warm or allow them to cool to room temperature.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6

- Serving Suggestions: These baked egg cups make a perfect breakfast or brunch option. Serve them alongside a fresh salad or whole-grain toast for a complete meal.