Veggie Feta Egg Cups

Usually, egg cups end up dry (in my experience). These were amazingly creamy with the kick up in fat content. Even the pug knew that something good was coming. You could really use whatever veggies you wanted in this, and the bacon is optional.





This recipe actually didn’t come from my brain. We have been experimenting with delivery services such as Blue Apron (pssst…costco has gift cards $80 for $100 worth of gift cards). Home Chef has some of their ingredients prepped a bit more, and they are also much more modifiable for those with food restrictions  (no dairy, gluten, soy, low carb…) They also have WAY more menu options for any given week. If you want to give Home Chef a try, you can get $30 off your first order with this link Home Chef $30 off. Right now, I am leaning towards Home Chef because of the variety of recipes and ease. The 2 person serving size at Home Chef feeds our family of three, so it is ideal for us. Their app is also great on my phone. I can cancel delivery for the upcoming week, can change menu selections, can change delivery dates. It’s pretty convenient, and it really would work well for people who don’t have time to menu plan, shop for ingredients, and do a lot of prep for cooking.


  • 4 eggs, beaten
  • 1 cup roughly chopped spinach
  • 1 shallot, minced
  • 1 cup mushrooms, chopped
  • 6 dill sprigs, chopped
  • 1/2 cup heavy whipping cream
  • 1/4 cup crumbled feta cheese
  • 2 Tbsp sour cream (optional)
  • 1 Tbsp avocado oil or other healthy fat
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 3 slices bacon, cooked and chopped (optional)


Preheat the oven to 400 degrees.

Over medium-high heat, cook the spinach, shallot, and mushrooms. Season with salt and cook until moisture has cooked off, 4-6 minutes.

In a medium bowl, combine eggs, cream, feta, half of the dill, salt, and pepper.

In a small bowl, combine sour cream and remaining dill.

Remove the veggies to a plate covered in paper towel. Pat dry. Add veggies to the egg mixture and stir to combine.

Grease ramekins and pour equal amount of egg mixture into each one. If you don’t have ramekins or a muffin tin, you can use an 8″ square casserole dish.

Bake for 20-22 minutes

Top with a dollop of sour cream dill mixture and bacon. Serve immediately.

Makes 5-6 muffins.


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