Spinach Feta Sun-Dried Tomato Egg Cups

Spinach Feta Sun-Dried Tomato Egg Cups arrive at the table like small, savory jewels—bright, textured, and refined. This recipe balances creamy feta with the chewy sweetness of sun-dried tomatoes and the verdant whisper of wilted spinach. For a related, broiler-roasted take that emphasizes ricotta and tomatoes, see baked feta and spinach eggs with tomatoes. The result is elegant enough for brunch yet straightforward enough for a weeknight.

Why Make This Recipe

• Effortless Yet Elegant: Individual portions that bake at once and present beautifully.
• Minimal Ingredients: Pantry-friendly components produce layered flavor without fuss.
• Impressive Flavor: Tangy feta, concentrated sun-dried tomato, and a tender egg create contrast in every bite.

This version elevates the ordinary egg cup by layering textures—creamy, slightly crisped edges, and chewy tomato—while using a quick sauté to coax out deep aromatics from garlic and shallot. The flavors feel deliberate, not forced.

Ingredients:

Base

• 6 large eggs (room temperature)
• 1 cup fresh baby spinach (about 30 g), stems removed, coarsely chopped — wilt until just soft

Sauce / binder

• 2 tbsp whole milk or crème fraîche for silkiness (room temperature)
• 1 small shallot, finely minced
• 1 garlic clove, minced

Cheese & tomatoes

• 3/4 cup crumbled feta (about 120 g), drained if wet — use a firm, tangy feta
• 1/3 cup sun-dried tomatoes in oil, drained and finely chopped — reserve 1 tsp oil for pan

Seasoning & finishing

• 1 tbsp olive oil (preferably extra-virgin)
• Salt and freshly cracked black pepper to taste
• 1 tbsp chopped fresh chives or parsley, finely chopped for garnish
• Nonstick spray or butter for muffin tin

Precision notes: use room-temperature eggs and dairy for even baking; chop sun-dried tomatoes finely so they distribute in each cup.

How to Make Spinach Feta Sun-Dried Tomato Egg Cups:

1. Preheat the oven to 375°F (190°C). Lightly grease a 6-cup muffin tin and set aside.
2. Mini-tip: Warming the tin for 2 minutes in the oven helps the oil spread evenly.
3. Heat 1 tsp reserved sun-dried tomato oil plus 1 tsp olive oil in a skillet over medium. Add minced shallot and garlic; sauté until fragrant and translucent, about 1–2 minutes.
4. Sensory cue: you should smell a gentle sweetness from the shallot and a warm, savory note from the garlic.
5. Add chopped spinach and a pinch of salt. Cook, stirring, until wilted and glossy but not watery, about 1–2 minutes. If the pan looks dry, add a splash of the milk to loosen bits. Deglaze the pan with the milk or a small splash of water to capture the browned shallot flavor.
6. Mini-tip: Deglazing lifts fond and adds depth to the filling.
7. Remove from heat and let the mixture cool for a minute. Stir in most of the crumbled feta (reserve a little for topping) and the chopped sun-dried tomatoes. Season sparingly with pepper; feta will add salt. The filling should be soft, slightly creamy, and hold together.
8. Whisk the eggs lightly in a bowl until homogenous; do not overbeat. Fold the egg into the spinach–feta mixture until combined. The mixture should be evenly yellow with green flecks and tomato specks.
9. Divide the mixture evenly among the prepared muffin cups — about 1/2 cup per cup. Sprinkle the reserved feta on top for a golden finish. Bake until the edges are set and the centers are just slightly jiggly, about 18–22 minutes.
10. Sensory cue: tops will be pale gold, edges a touch caramelized, and the aroma will be nutty and tangy.
11. Let the egg cups rest 3–5 minutes in the tin before unmolding; this helps them hold their shape. Use a small offset spatula if needed to lift cleanly.
12. Mini-tip: For an extra glossy finish, brush lightly with a little olive oil as they come out of the oven.

For a muffin-style variant with a drier crumb, try this approach to portion and bake: spinach feta egg muffins.

How to Serve Spinach Feta Sun-Dried Tomato Egg Cups:

Plate two warm egg cups per person on a long rectangular platter. Garnish with a scatter of microgreens or finely chopped chives and a delicate drizzle of extra-virgin olive oil. Serve with thinly sliced, toasted sourdough or a dressed baby-leaf salad for contrast—crisp leaves cut through the creamy feta and add freshness.

How to Store Spinach Feta Sun-Dried Tomato Egg Cups:

Cool completely at room temperature for no more than one hour. Transfer to an airtight container with parchment between layers and refrigerate up to 4 days. To reheat and preserve texture, warm in a 325°F (160°C) oven for 8–10 minutes until just heated through; avoid microwaving if you prefer a firmer edge. For longer storage, freeze individual cups on a sheet tray until solid, then pack in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

Tips to Make Spinach Feta Sun-Dried Tomato Egg Cups:

• Drain the feta on paper towel for 10 minutes to avoid watery egg cups.
• Do not over-whisk the eggs; gentle mixing yields a tender custard rather than a dense cake.
• Chop sun-dried tomatoes small so they disperse evenly; larger pieces concentrate flavor unevenly.
• Let the cups rest briefly in the tin—this prevents cracking and improves presentation.

Variation (if any):

• Upgrade cheese: swap feta for a milder burrata fragment or tangy goat cheese for a creamier mouthfeel.
• Add herb lift: stir in tarragon or dill for a fresher, aromatic profile.
• Elegant presentation: bake in small tartlet shells or phyllo cups for a crisp, flaky contrast.

FAQs:

Can I use frozen spinach?

Yes. Thaw and press out as much liquid as possible; squeeze in a clean towel until nearly dry to avoid soggy cups.

Can these be made ahead for a brunch buffet?

Prepare through step 6, cool, then refrigerate uncovered briefly before sealing; rewarm in a low oven just before service to refresh texture.

Are they freezer-friendly?

Yes. Freeze individually on a tray, then transfer to a sealed container. Reheat from thawed in a warm oven to retain structure and flavor.

Conclusion

Spinach Feta Sun-Dried Tomato Egg Cups combine refined flavors—tangy cheese, concentrated tomato, and tender egg—for a dish that feels both luxurious and achievable. They adapt well to plating styles from rustic to haute and reward small attentions like draining the feta and gentle baking. For a classic inspiration that shares similar ingredients and technique, consult Spinach Feta Egg Cups – Perchance to Cook. Share your variations and plating ideas in the comments, and consider posting a photo on social media. How would you make this dish your own?

Spinach Feta Sun-Dried Tomato Egg Cups

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• Author: chef-ava
• Total Time: 32 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Savory individual egg cups featuring spinach, tangy feta, and sweet sun-dried tomatoes, perfect for brunch or weeknight meals.

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Ingredients

Scale 1x2x3x

• 6 large eggs (room temperature)
• 1 cup fresh baby spinach, coarsely chopped
• 2 tbsp whole milk or crème fraîche
• 1 small shallot, finely minced
• 1 garlic clove, minced
• 3/4 cup crumbled feta, drained
• 1/3 cup sun-dried tomatoes in oil, drained and finely chopped
• 1 tbsp olive oil (preferably extra-virgin)
• Salt and freshly cracked black pepper to taste
• 1 tbsp chopped fresh chives or parsley, for garnish
• Nonstick spray or butter for muffin tin

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Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 6-cup muffin tin.
2. Heat reserved sun-dried tomato oil and olive oil in a skillet over medium. Add shallot and garlic; sauté until fragrant, about 1–2 minutes.
3. Add chopped spinach and a pinch of salt, cooking until wilted, about 1–2 minutes. If dry, deglaze the pan with a splash of milk.
4. Cool the mixture for a minute, then stir in most of the crumbled feta and chopped sun-dried tomatoes. Season sparingly with pepper.
5. Whisk the eggs until homogenous and fold them into the spinach–feta mixture until combined.
6. Divide the mixture evenly among muffin cups and sprinkle reserved feta on top.
7. Bake until edges are set and centers are slightly jiggly, about 18–22 minutes.
8. Let the egg cups rest in the tin for 3–5 minutes before unmolding.

Notes

For best texture, use room-temperature ingredients and avoid over-whisking eggs. Can be stored in an airtight container in the fridge for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Brunch
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 egg cup
• Calories: 180
• Sugar: 2g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 210mg