Spinach Feta Egg Cups

4.25 from 8 votes

These spinach feta egg cups are delicious, flavorful, low carb egg bites that make for a wonderful high protein breakfast or grab-and-go snack.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: egg cups

1.5 cups chopped fresh spinach
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
9 large eggs
1/2 cup greek yogurt
1/2 cup crumbled feta
optional julienne sliced sun-dried tomatoes or fresh cherry tomatoes cut in half

Preheat oven to 350 degrees F. Grease a silicone muffin tin or a regular muffin tin with olive oil. Note: Silicone muffin tins work best to avoid the eggs sticking to the pan.
Put the chopped spinach into each muffin tin.
In a large bowl, add the 9 eggs, 1/2 cup greek yogurt, 1/4 cup crumbled feta, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper and mix.
Evenly pour the egg mixture into each muffin tin. Sprinkle the rest of feta on top of each muffin tin. If adding sun dried tomatoes, add 2-3 slices on top of each muffin tin and push them into the egg mixture a little bit. I like adding them to half of the muffin tins, and leaving the other half just spinach and feta.
Bake for 25-28 minutes, or until the egg muffins are set. I like to broil these for 1-2 minutes at the end to get golden tops. Let the muffins cool for a few minutes and then run a knife around the edges to remove them. Eat or let them cool on a wire rack.

Use a silicone muffin mold to ensure the egg muffins don't stick to the muffin tin.
Grease the muffin mold with a spray olive oil before adding the egg bite mixture to them.
Don't add too much feta! It can make the recipe too salty. The amount in this recipe is perfect to taste the feta, but not have too much salt.