Name: Spinach and Egg Breakfast Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 large eggs; 1 cup fresh spinach, chopped; 1/2 cup shredded cheddar cheese; 1/4 cup milk; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 1 tbsp olive oil or non-stick spray (for greasing)

Jump to Recipe

Spinach and Egg Breakfast Cups are a wholesome, protein-rich morning dish made with fresh spinach, baked eggs, and light seasoning. These individually portioned cups are ideal for busy mornings, meal prep, or an elegant brunch spread.

Why You’ll Love This Recipe

These breakfast cups offer a delightful combination of tender greens and perfectly baked eggs, delivering both nutrition and flavour. They are easy to prepare, convenient to portion, and versatile enough to customise based on your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Eggs
Fresh spinach
Olive oil
Garlic (optional)
Salt
Ground black pepper
Cherry tomatoes (optional garnish)
Chopped fresh herbs (parsley or basil)

Directions

Preheat your oven to 350°F (175°C). Lightly grease a muffin tin.
Sauté spinach in a small amount of olive oil until wilted, seasoning lightly with salt and pepper.
Divide the cooked spinach evenly among the muffin cups.
Crack one egg into each cup, keeping the yolk intact.
Add additional seasoning if desired.
Bake for 12–15 minutes for a soft yolk, or slightly longer for a firmer centre.
Top with halved cherry tomatoes and a sprinkle of fresh herbs before serving.

Servings and Timing

This recipe yields 6 breakfast cups.
Preparation time: 10 minutes
Cooking time: 12–15 minutes
Total time: 22–25 minutes

Variations

Add shredded cheese directly over the spinach before adding the egg.
Replace spinach with kale or mixed greens.
Add a slice of cooked bacon or ham at the bottom of each cup.
Season with smoked paprika or chilli flakes for added depth.

Storage/Reheating

Store the cooled cups in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20–30 seconds or in a 300°F (150°C) oven for 5–7 minutes until warmed through.

FAQs

What type of muffin tin works best for this recipe?

A standard non-stick metal muffin tin works well for even heat distribution.

Can I use frozen spinach instead of fresh?

Yes, but ensure it is fully thawed and drained to prevent excess moisture.

How can I keep the yolk from overcooking?

Bake on a lower rack and check frequently after the 10-minute mark.

May I add cheese to the cups?

Yes, most cheeses work well, including feta, cheddar, and mozzarella.

Can I prepare the cups the night before?

You may prepare and assemble the cups, then bake them the next morning.

How do I make the eggs firmer?

Add 2–3 additional minutes to the baking time.

Can these cups be frozen?

They freeze well for up to two months when tightly wrapped.

Are these suitable for a low-carb diet?

Yes, they are naturally low in carbohydrates.

Can I substitute egg whites for whole eggs?

Yes, pour 3–4 tablespoons of egg whites into each muffin cup.

What herbs work best with this dish?

Parsley, basil, and chives complement the flavour profile well.

Conclusion

Spinach and Egg Breakfast Cups provide a nourishing, convenient, and delicious way to start the day. Their simplicity and versatility make them ideal for both weekday breakfasts and weekend gatherings.