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!
Ingredients in Spanakopita Egg Cups:
- parsley (optional)
- parmesan cheese
- salt and pepper
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, 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!
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!
You may also like:
Squash Blossom and Asparagus Crustless Quiche
Leek and Spring Pea Quiche
Spanakopita Egg Cups
- 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
- 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.