RECIPES > Brunch > Olive & Parmesan Spinach Egg Cups

Olive & Parmesan Spinach Egg Cups

Monday’s can be tough.. make them easier by prepping your breakfast ahead of time! We love making these Olive Parmesan Frittata Cups on Sunday nights so you can have breakfast ready to grab and go for the rest of the week!


8 eggs
1 tbsp Sutter Buttes Mild Arbequina Olive Oil
2 tbsp Sutter Buttes Olive Parmesan Tapenade
1 cup chopped spinach
1 tsp pepper
1 tsp garlic powder

Preheat oven to 350. Lightly oil the cups of a muffin tin. In a large bowl, whisk eggs and olive oil until fluffy. Stir in tapenade, spinach and spices. Pour egg mixture into prepared muffin tins, filling ¾ cup of the way full. Bake at 350 for 20 minutes or until eggs are just set. Cool sightly and remove from pan. Serve immediately, or store in an airtight container or zip top bag in the refrigerator for up to 5 days.

Olive & Parmesan Spinach Egg Cups