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Simple Recipes for Every Day

Egg Cups

homemade eggs cups made with Feta, Spinach and Sun-Dried Tomatoes
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  25 min

Ingredients

  • Cooking spray
  • 12 eggs
  • ½ cup whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 cups fresh spinach, roughly chopped
  • 1 (8-ounce) jar sundried tomatoes, drained and roughly chopped
  • 4 ounces feta, crumbled
  • Minced flat leaf parsley, for serving (optional)

Method

  1. Preheat oven to 350°F with a rack in the center position. Grease a 12-muffin tin with cooking spray.

  2. In a large bowl, whisk together the eggs, milk, salt, and pepper.

  3. Evenly divide the spinach, sun dried tomatoes, and feta between muffin wells. Pour the egg mixture over the spinach mixture, filling evenly.

  4. Bake for 20-25 minutes, or until puffed and no longer jiggly. Top with fresh parsley if desired and serve. Store refrigerated in an airtight container for up to 5 days.