Spinach Feta Sun Dried Tomato Cups (Printable)
Fluffy egg cups loaded with spinach, feta, and sun-dried tomatoes. A Mediterranean-inspired breakfast ready in 35 minutes.
# What You’ll Need:
→ Vegetables
01 - 2 cups fresh spinach, chopped
02 - 1/2 cup sun-dried tomatoes packed in oil, drained and finely chopped
→ Dairy
03 - 1 cup feta cheese, crumbled
04 - 1/4 cup milk
→ Eggs
05 - 8 large eggs
→ Seasonings
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon dried oregano
→ Oils
09 - 1 tablespoon olive oil
# How-to Steps:
01 - Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin or line with silicone muffin liners.
02 - Heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined.
04 - Fold the sautéed spinach, sun-dried tomatoes, and crumbled feta into the egg mixture. Stir gently to distribute evenly without overmixing.
05 - Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18-22 minutes until the tops are set and lightly golden.
07 - Cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
# Expert Advice:
01 -
- They freeze beautifully, so you can make a batch on Sunday and eat like a champion all week.
- The combination of feta and sun dried tomatoes makes each bite taste far more indulgent than 97 calories has any right to.
02 -
- Overfilling the cups will cause the eggs to spill over the edges and fuse together, making a mess that is frustrating to clean.
- Letting the spinach cool before adding it to the eggs prevents partially cooked, stringy patches in the final texture.
03 -
- Press the spinach against the side of the skillet with your spatula to squeeze out excess moisture before adding it to the eggs.
- Reserve a small pinch of feta to sprinkle on top of each cup before baking for a golden, cheesy crown.