Spinach Feta Egg Muffin Cups

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · vegetarian, keto, low-carb

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 4 large eggs
• 1 1/2 oz baby spinach
• 1 1/2 oz feta cheese
• 1/4 cup jarred roasted red peppers
• 1 scallions
• 1/4 cup whole milk
• 1/4 tbsp olive oil
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano

Method (tap to check — screen stays awake)

1. Heat the oven to 350F and oil a 12-cup muffin tin thoroughly, sides included, or use silicone cups.
2. Wilt the spinach in the oil in a skillet over medium 2 to 3 minutes. Cool it, then squeeze it dry in a clean towel and chop; wet spinach makes watery cups.
3. Whisk the eggs, milk, salt, pepper and oregano until completely uniform.
4. Stir in the spinach, crumbled feta, chopped peppers and sliced scallions.
5. Fill each cup about three-quarters full, giving the tin a tap to settle the filling.
6. Bake 20 to 24 minutes until puffed and set, with an instant-read thermometer in the center of a cup reading 160F.
7. Cool 5 minutes in the tin, run a knife around each cup and lift them out. They deflate as they cool; that is normal. Three per serving.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook