Spinach And Feta Baked Egg Cups Recipe By Tasty Food

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FETA AND SPINACH BAKED EGG CUPS



Feta and Spinach Baked Egg Cups image

These Feta and Spinach Baked Egg Cups are simple to make and perfect for prepping ahead for busy mornings. They're a vegetarian and gluten-free breakfast packed with protein and full of delicious flavor.

Provided by Rena

Categories     Breakfast

Time 30m

Number Of Ingredients 7

6 large eggs
10-12 oz bag frozen spinach, thawed (one bag)
1/3 cup feta cheese
1/8 tsp garlic powder
1/8 tsp onion powder
kosher salt and black pepper (to taste)
1 Tbsp avocado oil

Steps:

  • Preheat the oven to 350F and grease a muffin tin with some oil.
  • Lay out a piece of cheesecloth in a square. Place the spinach in the center and then gather the cloth to create a pouch. Gently squeeze to release the spinach moisture.
  • If you don't have a cheesecloth use thick paper towels as an alternative. Just simply place the spinach between two paper towels and gently press to absorb the water.
  • In a large bowl beat the eggs until frothy.
  • Next, place the squeezed spinach, feta cheese, garlic powder, onion powder, salt and pepper to the bowl with beaten eggs. Fold until all the ingredients are well incorporated.
  • Add the mixture halfway up into each tin of a greased muffin tin.
  • Bake for 20 minutes or until eggs is fully set.
  • You can store the egg cups in an air-tight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.

Nutrition Facts : Calories 128 kcal, Carbohydrate 3 g, Protein 9 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 193 mg, Sodium 199 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY



Spinach And Feta Baked Egg Cups Recipe by Tasty image

Here's what you need: large eggs, baby spinach, crumbled feta cheese, diced tomato, salt, ground black pepper

Provided by Tara Botwinick

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 6

6 large eggs
½ cup baby spinach, roughly chopped
¼ cup crumbled feta cheese
¼ cup diced tomato, about half a Roma tomato
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Spray a six-cup muffin tray with nonstick spray.
  • In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
  • Distribute the mixture evenly between the muffins cups.
  • Bake until the eggs are set, about 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 403 calories, Carbohydrate 6 grams, Fat 27 grams, Fiber 1 gram, Protein 31 grams, Sugar 3 grams

FETA EGGS



Feta Eggs image

A very TASTY way to add zip to boring scrambled eggs.

Provided by Kerry

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 15m

Yield 4

Number Of Ingredients 6

1 tablespoon butter
¼ cup chopped onion
4 eggs, beaten
¼ cup chopped tomatoes
2 tablespoons crumbled feta cheese
salt and pepper to taste

Steps:

  • Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 2 g, Cholesterol 197.8 mg, Fat 8.9 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 434.9 mg, Sugar 1.3 g

EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY



Egg White Breakfast Cups (Under 50 Calories) Recipe by Tasty image

Here's what you need: spinach, roma tomato, egg white, salt, pepper

Provided by Robin Broadfoot

Categories     Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 5

2 cups spinach, 14 calories
1 roma tomato, 11 calories
2 cups egg white, 250 calories
salt, to taste, 0 calories
½ teaspoon pepper, 0 calories

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Lightly grease a muffin tin.
  • Then divide equally the spinach across 6 cups.
  • Dice the tomato, then fill the cups with the tomato and egg whites.
  • Season with salt and pepper.
  • Bake for 15 minutes, or until the whites have set.
  • Serve hot.
  • Enjoy!

Nutrition Facts : Calories 139 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams

SPINACH FETA BAKE



Spinach Feta Bake image

Make and share this Spinach Feta Bake recipe from Food.com.

Provided by Scotty Callies Mom

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen spinach (thawed and squeezed dry)
1 cup cottage cheese (I used fat free)
2 eggs
5 tablespoons parmesan cheese (reserve 1 T)
4 ounces crumbled feta cheese
1/8-1/4 teaspoon garlic powder
1/4 cup minced onion
1/2 teaspoon oregano

Steps:

  • Combine all ingredients, except 1 T. parmesan cheese.
  • Pour into greased casserole and sprinkle with remaining parmesan cheese.
  • Bake at 350 degrees 45-50 minute.

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