"Ready in 20 minutes, these Spinach and Feta Eggs Cups are protein filled and low carb! A perfect make ahead breakfast to have on busy weekday mornings.
Keep them in the refrigerator for up to four days, or you can freeze them. When you are ready to eat them, microwave them and serve them between an English muffin for a quick and healthy breakfast sandwich!"
Spinach and Feta Egg Cups
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 5mins
Cook time 18mins
Serves or Makes: 12
Recipe Card
ingredients
- 8 large Eggs
- 1/2 cup Whole Milk
- 1 1/2 cups Baby Spinach
- 1/2 cups crumbled Feta
- 1/2 teaspoon granulated Garlic
- 1/2 Salt
- 1/4 ground Pepper
Method
Step 1
Preheat the oven to 375°.
Step 2
Crack the eggs into a large bowl.
Step 3
Add the milk, salt, pepper, and garlic powder to the bowl.
Step 4
Beat the eggs mixture together with a whisk for one minute.
Step 5
Add the chopped spinach and feta and mix until combined.
Step 6
Spray a muffin tin with cooking spray. Spoon the mixture into muffin tins and bake for 18 minutes. The muffin tin should be filled about halfway with the egg mixture.
Step 7
Allow the egg cups to cool slightly before taking them out of the muffin tins. Keep them in the refrigerator for up to four days or freeze them in an airtight container for up for three months.