Feta and Spinach Baked Egg Cups
These savory egg cups are protein-packed and full of flavor!
Start your day with a delicious and healthy breakfast option – Feta and Spinach Baked Egg Cups! These individual egg cups are packed with the brightness of spinach, the tang of feta cheese, and the richness of eggs. Perfect for breakfast, brunch, or even a snack, these egg cups are easy to make and can be customized to suit your taste.
Ingredients:
- 6 large eggs
- 1/4 cup milk
- 1 cup fresh spinach, chopped
- 1/4 cup crumbled feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Instructions:
1. Preheat oven:
Preheat oven to 350°F (175°C) and spray a 12-cup muffin tin with nonstick cooking spray.
2. Prepare the egg mixture:
In a bowl, whisk together eggs, milk, salt, and pepper.
3. Assemble the cups:
Divide spinach and feta evenly among the muffin cups. Pour the egg mixture over the fillings, filling each cup about 3/4 full.
4. Bake:
Bake for 18-20 minutes, or until the egg cups are set and slightly golden.
5. Serve:
Let cool for 5 minutes before removing from the tin. Store leftovers in the fridge for up to 4 days.
Tips and Variations
1. Use fresh spinach: Fresh spinach adds a brighter flavor and texture to the egg cups.
2. Don’t overfill: Leave a little room at the top of each muffin tin to allow for even cooking.
3. Experiment with different cheeses: Try using goat cheese, ricotta cheese, or Parmesan cheese instead of feta.
4. Add some heat: If you like spicy food, add some diced jalapeños or red pepper flakes to the egg mixture.
5. Make ahead: Prepare the egg mixture and spinach mixture ahead of time and assemble the egg cups just before baking.
Nutrition Information (per serving)
– Calories: 180
– Protein: 15g
– Fat: 12g
– Saturated Fat: 4g
– Cholesterol: 180mg
– Carbohydrates: 4g
– Fiber: 2g
– Sugar: 2g
– Sodium: 250mg