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 25 minutes. This breakfast-inspired keto (keto) 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
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.
Frequently asked questions
How long does Herb-Infused Egg Cups with Cherry Tomatoes and Feta take to make?
Total time is about 32 minutes (10 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Egg Cups with Cherry Tomatoes and Feta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Herb-Infused Egg Cups with Cherry Tomatoes and Feta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Egg Cups with Cherry Tomatoes and Feta for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Infused Egg Cups with Cherry Tomatoes and Feta keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for meal prep. I made a batch and they were still great the next day.
- ★★★★★
The best breakfast I've had in weeks. The herbs really elevated the simple egg base.
- ★★★★★
My kids even ate these! So flavorful and keto-friendly, a win for the whole family.
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