Description
My spinach and feta egg cups are perfect for a healthy grab and go breakfast OR weekend brunch. Think Starbucks egg bites, but way cheaper!
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Course: Breakfast | Cuisine: American | Keyword: meal prep, Protein, Vegetarian | Servings: 10egg cups
Spinach Feta Egg Cups
My spinach feta egg cups are perfect for a healthy grab and go breakfast OR weekend brunch. Think Starbucks egg bites, but way cheaper!
Ingredients
8whole eggs
½cupfeta cheesecrumbled
½ cupfresh or frozen spinachfinely chopped (if using frozen spinach see note)
½teaspoonsalt
¼teaspoonblack pepper
¼tsp garlic powder
¼teaspoononion powder
sprinklered pepper flakes
Instructions
- Preheat oven to 375F and line a muffin tin with liners (or grease until nothing will stick).
- In a large bowl whisk eggs until smooth, add in feta, spinach and spices and continue to whisk until fully combined.
- Carefully add a ¼ cup of the egg mixture into each muffin cavity (will make approx 11-12 egg cups).
- Bake for 20 minutes, or until egg is fully cooked through.
Notes
*To use frozen spinach- make sure it is fully defrosted and drained before adding as you do not want o add any additional moisture to your muffins!
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Calories: 71kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 253mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 363IU | Vitamin C: 0.4mg | Calcium: 59mg | Iron: 1mg
