Spinach and Feta Egg Cups

Spinach and Feta Egg Cups are a delicious, easy-to-make grab-and-go breakfast option that's packed with nutrition and flavor. Perfect for meal prep, these egg cups combine the classic pairing of spinach and feta cheese, offering a protein-rich start to your day.

Ingredients:

• 6 large eggs

• 1½ cups fresh spinach

• ⅓ cup feta cheese

• ⅛ teaspoon garlic powder

• ⅛ teaspoon onion powder

• Pinch of kosher salt

• Pinch of black pepper

• Cooking spray, butter, or oil for greasing the muffin tin
  
  

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Generously grease a muffin tin with cooking spray, butter, or oil.

3. Distribute the fresh spinach and crumbled feta cheese evenly among the muffin cups.

4. In a measuring cup or bowl with a pour spout, whisk together the eggs, garlic powder, onion powder, salt, and pepper until well combined.

5. Pour the egg mixture into each muffin cup, filling them at least ¾ full.

6. Bake for 20 minutes, or until the egg cups are set and cooked through.

7. Remove from the oven and allow to cool before serving.
   
   

Serving and Storage:

This recipe yields 6 egg cups. They can be stored in an airtight container in the refrigerator for up to 5 days, making them ideal for meal prep. For longer storage, freeze the egg cups for up to 3 months. To reheat, microwave for 30-60 seconds until warmed through, or warm in a 350°F oven for 5-7 minutes.

Nutritional Information (per egg cup):

• Calories: 143 kcal

• Carbohydrates: 3 g

• Protein: 8 g

• Fat: 11 g

• Saturated Fat: 8 g

• Cholesterol: 67 mg

• Sodium: 567 mg

• Sugar: 2 g

• Vitamin A: 211 IU

• Calcium: 247 mg

• Iron: 1 mg