Baked Egg Cups

Discover the delicious and nutritious Savory Spinach and Feta Baked Egg Cups, perfect for any meal of the day! These easy-to-make egg cups combine fresh spinach, tangy feta, and nutritious eggs for a satisfying dish that fits various dietary needs. Ideal for meal prepping, they offer a delightful balance of flavors and health benefits. Enjoy them warm or at room temperature, making them a versatile addition to your recipe collection. Get ready to impress your taste buds!

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Ingredients

6 large eggs

1 cup fresh spinach, chopped

1/2 cup crumbled feta cheese

1/2 cup diced bell peppers (red, yellow, or green)

1/4 cup diced onion

1/4 cup milk (or a dairy alternative)

1 teaspoon garlic powder

Salt and pepper to taste

Olive oil spray or cooking oil for greasing the muffin tin

Fresh herbs for garnish (optional, such as parsley or dill)

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a muffin tin with olive oil spray.

Prepare the vegetables: In a mixing bowl, combine the chopped spinach, diced bell peppers, onion, garlic powder, salt, and pepper. Mix well and set aside.

Whisk the eggs: In another bowl, crack the eggs and whisk them together with the milk until fully combined. Add a pinch of salt and pepper to taste.

Combine ingredients: Gently fold the vegetable mixture and crumbled feta cheese into the whisked eggs, ensuring everything is evenly distributed.

Fill the muffin tin: Pour the egg mixture into each muffin cup, filling them about 3/4 full. Be careful not to overfill, as the eggs will puff up while baking.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the egg cups are set in the middle and slightly golden on top.

Cool and serve: Allow the baked egg cups to cool for a few minutes before gently running a knife around the edges to release them from the tin. Garnish with fresh herbs, if desired, and serve warm or at room temperature.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6