Description
Savory individual egg cups featuring spinach, tangy feta, and sweet sun-dried tomatoes, perfect for brunch or weeknight meals.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 6-cup muffin tin.
- 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.
- 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.
- Cool the mixture for a minute, then stir in most of the crumbled feta and chopped sun-dried tomatoes. Season sparingly with pepper.
- Whisk the eggs until homogenous and fold them into the spinach–feta mixture until combined.
- Divide the mixture evenly among muffin cups and sprinkle reserved feta on top.
- Bake until edges are set and centers are slightly jiggly, about 18–22 minutes.
- 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