Spinach, Feta & Sun Dried Tomato Egg Cups

A grab-and-go breakfast is never overrated on a sailboat. These can be eaten under way with nothing more than a hand and a napkin. There’s no limit to what you can put in them. Add some bacon or sausage for your meat lovers. Plus they can be refrigerated or frozen ahead. Make a few dozen of these and freeze for your next offshore cruise. Just pop them in your oven or microwave to reheat.

Spinach, Feta & Sun Dried Tomato Egg Cups

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Cooking spray
1 jar of sun dried tomatoes (about 1.5 cups), chopped
1 8 oz block of  Feta cheese, crumbled
3 cups chopped fresh spinach
6 scallions, minced
2 teaspoons dried hot peppers
1-2 teaspoons salt
10-12 eggs
1/2 cup milk
1/2 cup shredded Parmesan cheese

With a sharp knife or ulu, chop the sun dried tomatoes into small pieces. This is what they look like before they are chopped:

I like using the large muffin pans for these, but standard muffin tins work just as well, with a little less baking time. Preheat your galley oven to a little above 350º. Spray two muffin tins (12 large total) generously with cooking spray. Chop the tomatoes, feta, spinach and scallions. Layer the tins with a couple spoonfuls of each per tin.

In a large bowl beat the eggs, milk, salt and hot peppers. Carefully pour into the tins. (When I do this again I will use a mixing bowl with a spout for easier pouring)

Sprinkle shredded parmesan on each.

Bake for 20 minutes, until puffed up and golden. Let cool for a couple minutes before removing from the tins.

Pass around a basket of egg cups in the cockpit for your happy morning crew!


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