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  • Writer's pictureKatie Moore


These high protein egg cups are perfect with a salad + any leftovers are ideal for meal prep.
Spinach + Feta Egg Cups

Free range eggs are highly nutritious supplying almost every nutrient that you need. The spinach is packed with iron + the feta adds a salty twist.

But feel free to play with the flavours.

If you use a "deep" silicon nuffin tray that is how you achieve this monster looking cups.

Makes 6 large egg cups



  • 6 Large free range eggs

  • 2 large handfuls spinach

  • Sprinkle Mixed Herbs

  • 50g Feta

Step 1: Prepare

Pre-heat the oven to 180c + lift out a 12 hole muffin tray. Silicon is best, otherwise thoroughly grease your muffin holes with butter.

Step 2: Cook

Cook the spinach in your preferred method, 1.) saute in a pan with a little butter, 2.) blanch in boiling water for a couple of minutes 3.) in the microwave. Allow to throughly cool + then squeeze out ALL the excess water + chop finely.

Step 3: Mix

In a large mixing bowl crack your eggs + beat until thoroughly combined. Sprinkle in the mixed herbs to taste, the chopped spinach + crumble in the feta. Season.

Step 3: Ladle

Ladle the egg mixture, making sure each gets some of the feta.

Step 4: Bake

Pop into the oven for 20 mins or until the muffins are golden + cooked through. These can then be eaten straight from the oven with maybe some young spinach leaves or,

Step 5: Store

Allow to cool thoroughly then store in an airtight container in the fridge + eat thorough out the week as a ready to eat breakfast.


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