Start your day with a protein-packed and flavorful breakfast with these spinach and feta egg cups!
These spinach and feta egg cups are a healthy and delicious breakfast option that can be prepared ahead of time for busy mornings. The combination of spinach and feta cheese provides a savory and tangy flavor that perfectly complements the protein-rich eggs. Plus, they are easy to customize with your favorite veggies and seasonings.
Recipe:
Ingredients:
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- Cooking spray
Instructions:
- Preheat the oven to 350°F (180°C). Grease a 6-cup muffin tin with cooking spray.
- In a mixing bowl, whisk together eggs, milk, salt, and black pepper.
- Add chopped spinach and crumbled feta cheese to the egg mixture and stir to combine.
- Divide the egg mixture evenly among the 6 muffin cups.
- Bake for 20-25 minutes or until the eggs are set and slightly golden.
- Allow the egg cups to cool for a few minutes before removing them from the muffin tin.
- Serve and enjoy!
Note: You can also add your favorite vegetables like diced tomatoes, bell peppers, or mushrooms to the egg mixture for more flavor and nutrition. These egg cups can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat in the microwave for a quick and easy breakfast.
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