Spanakopita Egg Cups

These Spanakopita Egg Cups are made delicious with the flavours of spinach, feta, and dill! All the flavours of Spanakopita in a healthy low-carb egg bite!

We love Egg Cups around here! Perfect for meal prepping so we make a dozen of them on a weekend and have breakfasts ready to go for the week!

They’re healthy, low carb, and delicious.

We have made so many variations of these egg cups using what we have on hand, but Spanakopita Egg Cups have a special place in my heart. Its the Greek girl in me, for sure, but I really love these! What’s not to like about spinach and feta together? Sprinkle in some fresh dill and you have a marriage made in heaven!

spanakopita egg cups with spinach and feta

How to make Spanakopita Egg Cups

These babies are really easy to make! I’ve set the recipe in the card below for 6 egg bites but you can easily double the recipe and make a dozen (which is what we usually do).

To make these you will need:

  • eggs
  • milk
  • feta
  • spinach
  • dill
  • parsley (optional)
  • parmesan cheese
  • salt and pepper
Platter of Spanakopita Egg Cups

To make these:

To make these, I start by whisking my eggs. Then you simply add everything up in a bowl and mix it up! Scoop into a greased muffin tin and bake for about 20 minutes at 375F. Voila! Breakfast is served!

Spanakopita Egg Cups on a platter

Metal vs. Silicon baking pan

I highly recommend using a silicon baking pan for these! It makes it sooo much easier to remove!! If you are using a metal pan, just be sure to grease it very generously. I have used metal in the past and it does work but if I wasn’t generous when greasing it, they got stuck and were a bit of a pain to remove. You can also use muffin liners to help with removal.

Storing egg cups:

To use throughout the week, you can store cooled egg cups in a air-tight container in the fridge for a few days.

They can also be frozen if you want to make them all at once and space out eating them. To do this, let them cool and then transfer them to a freezer safe container or freezer bag. Just be sure to place pieces of parchment between egg cups if you are stacking them so they don’t stick together (especially if you only want to pull one a time).

Have fun making and eating these! Hope they help simplify your mornings!

-Cathy

Stack of Spanakopita Egg Cups

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spanakopita egg cups with spinach and feta

Spanakopita Egg Cups

Herbs and Flour
These Spanakopita Egg Cups are made delicious with the flavours of spinach, feta, and dill! All the flavours of Spanakopita in a healthy low-carb egg bite!
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine Greek
Servings 6 servings
Calories 74 kcal

Ingredients
  

  • 5 large eggs
  • 1/4 cup milk
  • 1/3 cup spinach chopped
  • 1 tablespoon feta cheese crumbled
  • 1 teaspoons fresh dill chopped
  • 1 teaspoon fresh parsley chopped (optional)
  • 1 teaspoon Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 375F and generously grease a 6-cup muffin tin (if using a metal pan. If you are using a silicon pan, lightly grease it).
  • In a bowl, whisk the eggs. Add the remaining ingredients and mix together. Scoop into the muffin cups and bake for 15-20 minutes or until the eggs are set.

Nutrition

Calories: 74kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 159mgSodium: 196mgPotassium: 83mgFiber: 1gSugar: 1gVitamin A: 414IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Keyword eggs, feta, low carb, meal prep, spinach
Tried this recipe?Let us know how it was!

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