Savory Egg Cups with Spinach and Feta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy egg cups baked with fresh spinach and briny feta, perfect for a protein-packed breakfast. This American-inspired keto recipe (high protein), ready in about 30 minutes, pairs large eggs, fresh spinach, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Grease 4 muffin cups with 1 teaspoon unsalted butter.
  2. Step 2: Whisk 4 large eggs in a bowl with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper until smooth.
  3. Step 3: Stir 1 cup packed fresh spinach and 1/4 cup crumbled feta into the egg mixture until evenly distributed.
  4. Step 4: Pour the mixture evenly into the greased muffin cups. Bake for 18-20 minutes, until the edges are golden and the centers are set.

Related recipes