Quick Feta and Spinach Egg Cups
These quick and flavorful egg cups are packed with protein and perfect for busy mornings. A delightful combination of feta, spinach, and spices, they can be made in advance for easy meal prep.
Ingredients
Egg Mixture
- 8 pieces eggs
- 1/4 cup milk
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Vegetables and Cheese
- 1 cup chopped spinach
- 1/2 cup crumbled feta
- 1/4 cup diced red bell pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In a mixing bowl, whisk together the eggs and milk until smooth and slightly frothy.
- Stir in the dried oregano, salt, and black pepper.
- Add the chopped spinach, crumbled feta, and diced red bell pepper, mixing until well combined.
- Pour the mixture into the prepared muffin cups, filling each about three-quarters full.
Baking
- Bake for 18 minutes or until the centers are set and the tops are lightly golden.
- Once cooled slightly, carefully remove the egg cups from the tin and serve.
Notes
Store leftovers in an airtight container in the fridge for up to five days. They reheat well in the oven at 350°F (175°C) for about 10 minutes.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 2gProtein: 10gFat: 8gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 1g
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