Baby spinach egg cups are 10-minute protein cups that work for breakfast, brunch, or a snack straight from the fridge. Beaten eggs pour over spinach in greased ramekins with chopped tomato, mozzarella, and feta, then steam in the Instant Pot until fluffy. Just 114 calories each and bursting with savory flavor.
Baby Spinach Egg Cups
(Total Time: 10 MIN| Serves: 4)
Ingredients:
6 Eggs
½ cup shredded Mozzarella Cheese
1 cup (240 ml) chopped Baby Spinach
14/4 cup (960 ml) crumbled Feta Cheese
1 Tomato, chopped
½ tsp salt
1 tsp (5 ml) Pepper
¼ tsp Garlic Powder
1 ½ cups Water
Directions:
- Pour the water into your IP and lower the trivet.
- Beat the eggs along with the spices.
- Stir in the tomato and cheeses.
- Grease 4 ramekins and divide the spinach between them.
- Pour the egg mixture over.
- Arrange the ramekins inside the IP and close the lid.
- Cook on HIGH for 8 minutes.
- Serve and enjoy!
Per Serving (Calories 114 | Total Fats 7g | Net Carbs: 2g | Protein 11g |Fiber: 3g)
Pro Tips
- Grease the ramekins well before dividing the spinach between them — the egg cups release cleanly and look far better on the plate.
- Beat the eggs with the salt, pepper, and garlic powder until foamy, then stir in the tomato and cheeses so every cup gets an even mix.
- Cook exactly 8 minutes on HIGH — the cups set gently in the steam and stay fluffy rather than rubbery.
- Chop the baby spinach rather than leaving it whole; it wilts into the egg mixture instead of tangling in long strands.
Frequently Asked Questions
Can I make these egg cups ahead?
Yes — refrigerate them up to 4 days and eat cold or gently rewarmed. They're ideal grab-and-go breakfasts.
Can I use different cheeses?
Absolutely — the mozzarella and feta combo is savory and mild, but cheddar or goat cheese both work nicely here.
Do I need an Instant Pot?
You can bake them in a muffin tin at 350°F until set, though the pressure-steam method gives a noticeably lighter texture.
Are they low-carb?
Very — just 2g net carbs and 11g protein per cup, making them a perfect keto-friendly breakfast.
Recipe Card
Ingredients
Method
- Pour the water into your IP and lower the trivet.
- Beat the eggs along with the spices.
- Stir in the tomato and cheeses.
- Grease 4 ramekins and divide the spinach between them.
- Pour the egg mixture over.
- Arrange the ramekins inside the IP and close the lid.
- Cook on HIGH for 8 minutes.
- Serve and enjoy! Per Serving (Calories 114 | Total Fats 7g | Net Carbs: 2g | Protein 11g |Fiber: 3g)
