Looking for a healthy, make-ahead breakfast? Make my Spanakopita Egg Cups inspired by one of my favorite Greek dishes, Spanakopita.
I love my Bacon and Cheese Egg Cups so much that I decided to expand the concept for a healthy spinach and feta version. This is the perfect make-ahead recipe to meal prep on Sunday and enjoy all week long!
Be warned: these stick to the pan quite dramatically so be sure to spray the muffin tin really well, or spread a nice layer of crisco to be safe, but they’re worth it!
It’s quite funny, I ate these warm from the oven and wasn’t impressed. I thought they weren’t quite good enough to blog because I only want to put the best of the best here on The Rose Table. But the next day, I heated them up and thought they were fantastic! Luckily I had given some to my parents – my dad is truly the toughest food critic I know – and they loved them too. So I do recommend letting them chill overnight in the fridge and then heating them up in the morning.
Spanakopita Egg Cups
Makes 12
12 eggs
Salt, pepper
1 package frozen chopped spinach, thawed and drained
1 cup feta cheese
2 Tbsp green onion, chopped
1 Tbsp fresh oregano
- Preheat oven to 350 degrees. Spray a muffin tin with nonstick spray.
- Beat eggs in a large bowl. Season eggs with freshly ground sea salt and black pepper. Whisk in spinach, feta cheese, green onion, and oregano.
- Ladle into twelve muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool and pop in the fridge overnight. Reheat in the microwave at full power for 30-40 seconds for breakfast on the go!
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