Healthy and protein-packed breakfast on the go. These flavorful Spinach and Feta Egg Cups are great to make ahead and have on hand. With 8 grams of protein per cup, they are a filling snack throughout the day too!
Keyword Breakfast, Spinach and Feta Egg Cups
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 12egg cups
1cupcooked spinach, drained and choppedfrozen works well here
1/2cupfeta cheese crumbles
Preheat oven to 400 degrees. Coat a 12 cup muffin pan with cooking spray. Set aside.
In a large bowl, whisk the eggs. Add in the chopped spinach, feta, salt, and onion powder. Stir to combine. Distribute egg mixture into muffin pan cups. Bake for 15 minutes until cooked through. Run a knife around the edges of the egg to help remove egg cups.
Make ahead and refrigerate for a healthy and quick breakfast. Can refrigerate for up to a week in an airtight container. Freeze in a ziplock bag for up to a month.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com