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One of the finished cups on a plate with grapes

Make Ahead Mediterranean Egg Cups

  • Author: Marie Bostwick
  • Yield: 6 servings 1x


  • 2 oz fresh spinach, chopped (about 1.5 cups)
  • ½ cup chopped onion or shallots
  • 2 tsp oil
  • 6 eggs
  • ¼ cup milk
  • ½ cup feta cheese
  • 12 kalamata or Mediterranean olives, chopped
  • 1 tsp fresh chopped dill (or ½ tsp dried)
  • Salt
  • Pepper
  • Cooking spray


  1. Preheat oven to 375. Spray a non-stick muffin tin with cooking spray.
  2. Cook spinach and onions in olive oil on the stovetop over medium heat until the spinach is soft and the onions are translucent and soft.
  3. In a medium sized bowl, whisk together eggs, dill, salt, pepper, and milk. Stir in cooked veggie, feta cheese, and chopped olives.
  4. Divide egg mixture evenly into 6 cups of the muffin tin and place in preheated oven.
  5. Bake for 22 minutes.
  6. Allow eggs to cool for a minute or two. (They will probably fall slightly after being removed from the oven, which is fine.) Run a knife around the edges of the muffin tin and remove egg cups. Enjoy immediately or cool and store for later in the refrigerator or freezer. (See post for storage and reheating recommendations.)