Spanakopita Egg Cups

Easy and quick recipe for Greek egg muffin cups that come together in no time. They are vegetarian and perfect for meal prep.

5 from 1 vote

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Prep Time 30

Cook Time 20

Total Time 50

Course Breakfast, Snack

Cuisine Greek

Servings cups

Calories 83 kcal

Ingredients

9 eggs
1 pkg frozen chopped spinach thawed and well drained
¼ cup unsweetened almond milk (or non dairy milk of choice)
¾ cup crumbled feta cheese
½ cup red onion diced
1 tbsp dill
1 tsp pepper

Instructions

Preheat oven to 350 degrees.
Be sure the spinach is well-drained, and all remaining liquid has been squeezed out.
Spray a muffin tin with nonstick cooking spray and set aside.
Whisk eggs and milk (we used almond milk) together in a bowl.
Add the feta cheese, spinach and diced onion to the egg mixture
Stir in the pepper and dill.
Fill muffin cups ¾ full and bake for 20 minutes or until the center is set and no longer runny.
Cool slightly before serving.

Notes

Store in an airtight container in the refrigerator.
Reheat in the microwave.

Nutrition

Calories: 83kcalCarbohydrates: 2gProtein: 6gFat: 5gSaturated Fat: 2gCholesterol: 131mgSodium: 176mgPotassium: 143mgFiber: 1gSugar: 1gVitamin A: 2993IUVitamin C: 2mgCalcium: 103mgIron: 1mg

Keyword Breakfast, Egg Cups, Eggs, Feta Cheese, Greek, Snack, Spanikopita, Spinach, Vegetarian

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