Spinach, Feta, and Red Pepper Egg Cups

Keto-friendly spinach, feta, red bell pepper egg cups

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

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 242kcal

Author: Chef Jenn

Ingredients

12 each eggs
8 ounces 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!

Notes

Recipe Card Tips

Squeeze the wilted spinach dry by hand before it goes into the muffin cups. Skipping this step is the main reason egg cups turn watery once they cool.
Use a jumbo muffin tin, not a standard 12-cup pan. The batter ratios in this recipe are built for six larger cups, not twelve smaller ones.

Nutrition