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Greek Egg Bake Made in a Muffin Pan

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12
Calories: 106kcal
Author: Organize Yourself Skinny


  • 6 large whole eggs
  • 6 egg whites
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 ounce "steam in bag" spinach
  • 1 14.5 ounce can petite diced tomatoes, drained
  • 12 tablespoons crumbled feta cheese


  • Preheat the oven to 350 degrees.
  • In a medium bowl whisk together eggs, granulated garlic, onion powder, salt, and pepper.
  • Cook spinach and drain as much liquid as possible. Divide the cooked spinach among the muffin cups.
  • Divide the tomatoes among the muffin cups.
  • Spoon 1 tablespoon of feta cheese into each muffin cup.
  • Pour the egg mixture evenly among the muffin cups.
  • Give each cup a gentle stir.
  • Bake for 22 minutes or until the center of the egg cups are set.
  • Remove each egg cup by sliding a knife around the egg cup and gently lifting it out. Serve hot.


Sugar: 3 grams
Make-ahead instructions
These muffin cups can be made ahead of time and stored in the refrigerator for up to 5 days ad frozen up to 3 months.


Serving: 1g | Calories: 106kcal | Carbohydrates: 7g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Fiber: 2g