Feta And Spinach Baked Egg Cups Recipes

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FETA AND SPINACH BAKED EGG CUPS



Feta and Spinach Baked Egg Cups image

These Feta and Spinach Baked Egg Cups are simple to make and perfect for prepping ahead for busy mornings. They're a vegetarian and gluten-free breakfast packed with protein and full of delicious flavor.

Provided by Rena

Categories     Breakfast

Time 30m

Number Of Ingredients 7

6 large eggs
10-12 oz bag frozen spinach, thawed (one bag)
1/3 cup feta cheese
1/8 tsp garlic powder
1/8 tsp onion powder
kosher salt and black pepper (to taste)
1 Tbsp avocado oil

Steps:

  • Preheat the oven to 350F and grease a muffin tin with some oil.
  • Lay out a piece of cheesecloth in a square. Place the spinach in the center and then gather the cloth to create a pouch. Gently squeeze to release the spinach moisture.
  • If you don't have a cheesecloth use thick paper towels as an alternative. Just simply place the spinach between two paper towels and gently press to absorb the water.
  • In a large bowl beat the eggs until frothy.
  • Next, place the squeezed spinach, feta cheese, garlic powder, onion powder, salt and pepper to the bowl with beaten eggs. Fold until all the ingredients are well incorporated.
  • Add the mixture halfway up into each tin of a greased muffin tin.
  • Bake for 20 minutes or until eggs is fully set.
  • You can store the egg cups in an air-tight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.

Nutrition Facts : Calories 128 kcal, Carbohydrate 3 g, Protein 9 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 193 mg, Sodium 199 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY



Spinach And Feta Baked Egg Cups Recipe by Tasty image

Here's what you need: large eggs, baby spinach, crumbled feta cheese, diced tomato, salt, ground black pepper

Provided by Tara Botwinick

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 6

6 large eggs
½ cup baby spinach, roughly chopped
¼ cup crumbled feta cheese
¼ cup diced tomato, about half a Roma tomato
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Spray a six-cup muffin tray with nonstick spray.
  • In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
  • Distribute the mixture evenly between the muffins cups.
  • Bake until the eggs are set, about 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 403 calories, Carbohydrate 6 grams, Fat 27 grams, Fiber 1 gram, Protein 31 grams, Sugar 3 grams

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