Herb-Infused Egg Cups with Cherry Tomatoes and Feta
Golden-brown egg cups packed with fresh herbs, sweet cherry tomatoes, and crumbled feta for a satisfying keto breakfast ready in 32 minutes. This Breakfast-inspired keto recipe, ready in about 32 minutes, pairs large eggs, heavy cream, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 cup fresh spinach
- 1/2 cup cherry tomatoes
- 1/4 cup feta cheese
- 1 tbsp fresh dill
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp olive oil
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with 1 tbsp olive oil.
- Step 2: Whisk 6 large eggs, 1/4 cup heavy cream, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until smooth in a medium bowl.
- Step 3: Fold in 1/2 cup finely chopped fresh spinach, 1/2 cup halved cherry tomatoes, and 1/4 cup crumbled feta cheese.
- Step 4: Divide the mixture evenly among the muffin cups, then sprinkle 1 tbsp chopped fresh dill on top of each.
- Step 5: Bake for 20-22 minutes until edges are golden and center is set but slightly wobbly.
- Step 6: Let rest 5 minutes before removing from tin.
