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Spinach and Feta Breakfast Cupcakes

Name: Spinach and Feta Breakfast Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 8 large eggs; 1 cup fresh spinach, chopped; 1/2 cup feta cheese, crumbled; 1/4 cup heavy cream; 2 cloves garlic, minced; 1/4 cup onion, finely diced; 2 tablespoons olive oil; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1/4 teaspoon smoked paprika; 1/2 teaspoon dried oregano; fresh parsley for garnish

By PowerProteinPlates Editorial TeamPublished Apr 28, 2026 | Updated Jul 22, 2026

Mediterranean 30 mins high-proteineasy-recipeswhole-foodsmeal-prep-friendly

Spinach and Feta Breakfast Cupcakes with measured ingredients, 30-minute timing, 12-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 10 min

Cook 20 min

Total 30 min

Servings 12

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 12

8 large eggs
1 cup fresh spinach, chopped
1/2 cup feta cheese, crumbled
1/4 cup heavy cream
2 cloves garlic, minced
1/4 cup onion, finely diced
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/2 teaspoon dried oregano
fresh parsley for garnish

Powerproteinplates Keto Spinach and Feta Breakfast Cupcakes ingredients image

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or line with silicone liners.
In a skillet, heat 2 tablespoons olive oil over medium heat. Sauté minced garlic and diced onion for 3-4 minutes until translucent and fragrant.
Add chopped spinach to the skillet and cook for 2 minutes until wilted. Remove from heat and let cool slightly.
In a large bowl, whisk together eggs and heavy cream until combined. Season with sea salt, black pepper, smoked paprika, and dried oregano.
Fold the sautéed spinach, garlic, onion mixture, and crumbled feta cheese into the egg mixture evenly.
Pour the mixture into prepared muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes until the cupcakes are set and lightly golden. Insert a toothpick in the center; it should come out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
Garnish with fresh parsley if desired before serving.
Serve warm or store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a quick, keto-friendly breakfast or snack.