Keto Feta & Spinach Egg Cups Recipe
Quick and easy keto egg cups made with spinach and feta. Great for meal prep, low-carb breakfasts, or snacks that keep you full.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 egg cups 1x
- Category: Breakfast, Meal Prep, Snack
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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6 large eggs
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1 cup chopped spinach (fresh or thawed and drained if frozen)
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1/2 cup crumbled feta cheese
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1/4 cup heavy cream
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1/2 teaspoon salt
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Black pepper, to taste
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Olive oil or butter (for greasing the muffin tin)
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Optional: pinch of garlic powder or onion powder
Instructions
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Preheat oven to 350°F (175°C).
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Grease a muffin tin with butter or olive oil.
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In a bowl, whisk together eggs, heavy cream, salt, pepper, and any optional spices.
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Add chopped spinach and crumbled feta. Mix well.
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Pour the mixture evenly into muffin cups, filling about 3/4 full.
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Bake for 18–22 minutes, or until set and lightly golden on top.
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Let cool for 5 minutes before removing from pan.
Notes
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Use fresh spinach or thaw and drain frozen spinach well to avoid soggy egg cups.
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Store in the fridge for up to 5 days or freeze for longer.
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Reheat in the microwave for 30 seconds or warm in the oven.
Nutrition
- Serving Size: 1 egg cup
- Calories: 110 Sugar: <1g Sodium: 210mg Fat: 8g Saturated Fat: 3.5g Unsaturated Fat: 4g Trans Fat: 0g Carbohydrates: 1g Fiber: 0.3g Protein: 7g Cholesterol: 145mg
Find it online: https://www.wellnesswarrior.org/keto-feta-spinach-egg-cups/