Can I freeze spinach feta egg cups?

Yes, but with a catch! They'll last about a month frozen, but the texture gets slightly rubbery after thawing. If you must freeze them, wrap each cup individually in plastic wrap first, then foil. Thaw overnight in the fridge before reheating—30 seconds in the microwave usually does the trick.

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw and squeeze out ALL the excess water first (I mean really squeeze—wet spinach makes soggy egg cups). Measure after squeezing—you'll need about ½ cup of thawed spinach to replace 1 cup fresh. Bonus? Frozen spinach is usually cheaper and lasts forever in your freezer!

How can I make them fluffier?

Two secrets: 1) Whisk your eggs like crazy—get them nice and frothy before adding other ingredients. 2) Add a tiny pinch of baking powder (like ⅛ teaspoon) to the egg mixture. The difference is magical—they puff up like little soufflés!

Why did mine stick to the pan?

Oh honey, we've ALL been there! Either you didn't grease generously enough (get into every nook!), or you tried removing them too soon. Let them rest 2 minutes after baking—they'll naturally pull away from the sides. Still stuck? Run a butter knife around the edges gently.

Can I make these without a muffin tin?

Totally! Pour the mixture into a greased 8x8 baking dish and bake at the same temp for 20-25 minutes. Cut into squares instead of cups—same deliciousness, different shape! (I call these "egg squares" when I'm feeling fancy.)

Fluffy Spinach Feta Egg Cups Ready in 30 Minutes

Name: Fluffy Spinach Feta Egg Cups Ready in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 6 large eggs; 1 cup fresh spinach, chopped; 1/2 cup feta cheese, crumbled; 1/4 cup milk; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Description

Spinach feta egg cups are a quick and healthy breakfast option. They are packed with protein and flavor.

Ingredients

6 large eggs
1 cup fresh spinach, chopped
1/2 cup feta cheese, crumbled
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Preheat your oven to 375°F (190°C).
Grease a muffin tin with cooking spray.
In a bowl, whisk together eggs, milk, salt, and pepper.
Add chopped spinach and crumbled feta to the egg mixture.
Pour the mixture evenly into the muffin tin cups.
Bake for 15-20 minutes or until the egg cups are set.
Let cool slightly before serving.

Notes

You can add diced tomatoes or bell peppers for extra flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave for 30 seconds before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baked
Cuisine: Mediterranean