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Keto-friendly spinach, feta, red bell pepper egg cups
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4.75 from 4 votes

Spinach, Feta, and Red Pepper Egg Cups

Light, airy, and filled with Greek-inspired flavors, these tasty egg cups (or souffles if you want to be fancy) are a tasty and keto-friendly breakfast or lunch.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: egg cups, eggs, feta, red bell pepper, souffle, spinach
Servings: 6 servings
Calories: 244kcal
Author: Chef Jenn

Ingredients

  • 12 each eggs
  • 8 oz baby spinach washed
  • 1 cup red bell pepper diced
  • 1/2 cup feta cheese crumbled
  • 1/2 cup heavy whipping cream 35%
  • salt and pepper
  • cooking spray

Instructions

  • Crack the eggs into a large bowl. Season with salt and pepper, add the cream, and whip with a whisk until well mixed and frothy.
  • Wash the spinach and put the dripping leaves into a large skillet. Over medium heat, wilt the spinach until dark green and soft. Remove from the heat and drain, and when cool enough to handle, squeeze most of the water from it.
  • Prepare a large muffin tin. This recipe will make 6 in a large muffin pan. Spray the sides of the muffin pan lightly with the cooking spray and pre-heat the oven to 375-F.
  • To assemble: Pour 1/4 cup of the egg mixture into a muffin cup. Add 1/6th of the spinach, 1/6th of the feta, and 1/6th of the diced red bell pepper. Add 1/4 cup of the egg mixture on top of the spinach, and swirl lightly with a knife or spoon to gently combine.
  • Bake at 375-F for about 15 minutes. Cooking time will vary on how cold your eggs are, what kind of muffin pan you're using, and if your spinach was still hot when added to the eggs. Test for doneness by piercing an egg cup with a knife - if it comes out clean they're done! 

Nutrition

Serving: 1egg cup | Calories: 244kcal | Carbohydrates: 5g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 366mg | Sodium: 303mg | Potassium: 407mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5141IU | Vitamin C: 42mg | Calcium: 163mg | Iron: 3mg | Net Carbohydrates: 4g