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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
65 min360 kcal4 base servingsBreakfastVegetarianMake AheadFamily Friendly
ContainsEgg, Milk
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: eggs, baby spinach, feta

Dietary fit: Vegetarian, Gluten-free

Serving tip: With only one muffin tin for four servings, keep half the raw mixture refrigerated while the first batch cooks; allow an extra25–30minutes for resting, refilling and baking. Cool cooked muffins in shallow portions and refrigerate within1–2hours at0–5°C. Eat within48hours or an earlier ingredient use-by limit. Reheat only once until steaming hot throughout; keep any tomato salsa cold and separate.

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
  • 60g spring onions
  • 80ml milk
  • 1 tbsp olive oil

You'll also need

two12-hole non-stick muffin tins, each hole at least100ml, measuring jug to check hole capacity, 3l mixing bowl, scales, knife and chopping board, frying pan

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

    For more than 4 servings, divide all displayed ingredients into separate batches of no more than 4 servings and use each batch’s share. Heat the oven to 200°C conventional /180°C fan. Use two 12-hole non-stick muffin tins, each hole holding at least 100ml to the brim; check an empty hole with measured water first and dry. Grease six holes per serving in this batch with 10ml of the listed oil. Check both tins fit on separate oven shelves with space for air circulation.

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

    Chop the vegetables

    Finely dice the pepper, quarter the tomatoes, chop the spinach and slice all spring onions. Crumble all feta. Keep the vegetables in small pieces so the shallow egg cups cook evenly.

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

    Soften the spinach

    Heat the remaining 5ml oil in a frying pan over medium heat. Cook pepper and spring onions for 4–5 minutes until softened, then add spinach for 1–2 minutes until wilted. Press away excess moisture with kitchen paper and allow to stop steaming.

    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 all eggs and milk in a 3l bowl. Stir in all cooked vegetables, tomatoes and feta. Divide the mixture equally between six holes per serving in this batch; keep every hole below three-quarters full.

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

    Fill and bake

    Bake for 18–22 minutes until puffed and fully set with no liquid egg in the centre. Swap the tins between shelves halfway through if your oven browns unevenly. Check a muffin from the centre of each tin and continue cooking if any egg is still liquid.

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

    Rest and serve

    Rest in the tins for 5 minutes, then loosen carefully. Divide the complete batch equally between its servings: six small egg cups per person. Serve warm, or cool in shallow portions and refrigerate promptly.