Start your day off right with these delightful Spinach and Feta Egg Cups. Perfect for meal prep, these savory breakfast options combine the nutritional benefits of spinach with the creamy, tangy flavor of feta cheese.
Ingredients
Scale:
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
6 large eggs
1/4 cup milk (or a dairy-free alternative)
2 cups fresh spinach, chopped
1/2 cup bell pepper, diced (optional)
1/4 cup onion, finely chopped (optional)
3/4 cup feta cheese, crumbled
Instructions
Preheat your oven to 350°F (175°C).
Lightly grease a standard muffin tin with cooking spray or olive oil.
In a small bowl, combine the salt, black pepper, and garlic powder. Set aside.
In a large mixing bowl, crack the eggs and whisk them vigorously. Add the milk and continue whisking until smooth.
Stir in the chopped spinach, bell pepper, and onion (if using) into the egg mixture.
Sprinkle the prepared dry ingredient mixture over the egg and vegetable mixture and fold until just combined.
Fold in the crumbled feta cheese.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 of the way full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are set and lightly golden brown.
Once baked, remove the muffin tin from the oven and let it cool for a few minutes before serving.
