Spinach and Feta Egg Cups on a yellow plate with strawberries

Spinach and Feta Egg Cups

Healthy and protein-packed breakfast on the go. These flavorful Spinach and Feta Egg Cups are great to make ahead and have on hand. With 8 grams of protein per cup, they are a filling snack throughout the day too! 
Course Breakfast
Cuisine Mediterranean
Keyword Breakfast, Spinach and Feta Egg Cups
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 egg cups
Calories 97kcal
Author angelakallison
Cost 6


  • 12 large eggs
  • 1 cup cooked spinach, drained and chopped frozen works well here
  • 1/2 cup feta cheese crumbles
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon onion powder


  • Preheat oven to 400 degrees. Coat a 12 cup muffin pan with cooking spray. Set aside.
  • In a large bowl, whisk the eggs. Add in the chopped spinach, feta, salt, and onion powder. Stir to combine. Distribute egg mixture into muffin pan cups. Bake for 15 minutes until cooked through. Run a knife around the edges of the egg to help remove egg cups. 


Make ahead and refrigerate for a healthy and quick breakfast. Can refrigerate for up to a week in an airtight container. Freeze in a ziplock bag for up to a month.