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Breakfast recipe

Golden Spinach Feta Egg Breakfast Cups with Spring Onion

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Make-ahead vegetarian egg cups with spinach, red pepper, cherry tomatoes, feta, spring onions, and a crisp muffin-tin edge.

Start planningStart cookingIngredients
30 min330 kcal4 base servingsBreakfastVegetarianMake AheadFamily Friendly
ContainsEgg, Milk
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Recipe and nutrition estimates

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Focus ingredients: eggs, baby spinach, feta

Dietary fit: Vegetarian, Gluten-free, Lower Sugar

Serving tip: Cool extras quickly and chill; reheat until steaming hot or pack cold with fruit and toast.

Spinach Feta Egg Breakfast Cups plated and ready to serve.

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Ingredients

What you need

  • 10 eggs
  • 120g baby spinach
  • 150g feta
  • 1 red pepper
  • 180g cherry tomatoes
  • 1 bunch spring onions
  • 80ml milk
  • 1 tbsp olive oil

You'll also need

12-hole muffin tin, frying pan, mixing jug, whisk, knife

Method

Step by step

Up to 8 clear steps
  1. Spinach Feta Egg Breakfast Cups cooking step 1: Prepare the tin.
    Step 1

    Prepare the tin

    Heat the oven to 190C/170C fan/gas 5. Brush a 12-hole muffin tin with a little olive oil so the egg cups release cleanly.

    3 min
  2. Spinach Feta Egg Breakfast Cups cooking step 2: Chop the vegetables.
    Step 2

    Chop the vegetables

    Finely dice the red pepper, quarter the cherry tomatoes, roughly chop the spinach, crumble the feta, and finely slice the spring onions.

    8 min
  3. Spinach Feta Egg Breakfast Cups cooking step 3: Soften the spinach.
    Step 3

    Soften the spinach

    Heat 1 tsp olive oil in a frying pan over a medium heat. Add the spinach for 1 to 2 minutes until just wilted, then tip it onto kitchen paper and press out excess moisture.

    4 min

    Removing moisture keeps the cups tender rather than watery.

  4. Spinach Feta Egg Breakfast Cups cooking step 4: Whisk the eggs.
    Step 4

    Whisk the eggs

    Whisk the eggs, milk, a pinch of salt, and black pepper in a jug until no streaks remain. Stir in the spring onions.

    3 min
  5. Spinach Feta Egg Breakfast Cups cooking step 5: Fill and bake.
    Step 5

    Fill and bake

    Divide the spinach, red pepper, tomatoes, and feta between the muffin holes. Pour over the egg mixture until each hole is about three-quarters full, then bake for 16 to 18 minutes until puffed and just set in the centre.

    18 min
  6. Spinach Feta Egg Breakfast Cups cooking step 6: Rest and serve.
    Step 6

    Rest and serve

    Leave the egg cups in the tin for 5 minutes, then loosen the edges with a small knife. Serve warm, or cool fully for packed breakfasts.

    7 min