Spinach and Feta Egg Cups (Vegetarian, Gluten Free)
A healthy breakfast for when you're on the run! Make these in advance for an easy grab-and-go breakfast for those busy mornings.
- 12 eggs
- 1/4 cup milk
- 1 cup spinach chopped
- 1/4 cup feta cheese crumbled
- 1 green onion finely diced
- fresh cracked pepper
Preheat oven to 350 degrees and grease a 12-cup muffin pan.
In a large bowl, whisk eggs with the milk. Mix in the spinach, feta cheese, green onion and pepper. Pour into the greased muffin cups. Fill each cup to the lip at the top.
Bake for 20-25 minutes until the cups are set. Let them rest for 5 minutes and remove from the muffin tin. Let them cool on a plate before storing.
These will keep in the fridge for 3-4 days. They also freeze very well. Pull them out of the freezer and reheat in the microwave for 25-30 seconds. Great for breakfast on the run!