Spinach and Feta Egg Cups (Healthy Breakfast Food)

These Spinach and Feta Egg Cups are a delicious, easy to make grab n go breakfast that's packed full of nutrition and flavor!

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Equipment

• Muffin tin

Ingredients

• 6 lg eggs
• 1 1/2 cup fresh spinach
• 1/3 cup feta cheese
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• pinch kosher salt
• pinch black pepper
• cooking spray or butter or oil of choice

Instructions

1. Pre-heat oven to 350 degrees.  
2. Generously oil muffin tin.
3. Add spinach and feta to cups in muffin tin.
4. Whisk eggs in a measuring cup with a pour spout.  Add garlic powder, onion powder, salt, and pepper.
5. Pour egg mixture into cups until at least 3/4 way full.  
6. Bake for 20 minutes.  Remove and cool. 
7. Store in fridge for up to 5 days or freeze for 3 months.

Notes

Substitute other veggies or your favorite proteins.  Just be sure to chop them up small and consistent sizes. 

Frozen Spinach: Use frozen spinach (1 10-12 oz bag) by letting it thaw and then squeezing out as much moisture as you can with either a cheese cloth or paper towels.

Store: In fridge for up to 5 days in an airtight container.  Make a big batch on a Sunday and have grab and go breakfast all week! 

Freeze: Store in a zip lock bag or air tight container in freezer for up to 3 months. 

Reheat: Straight from the freezer in a microwave by cooking for 30-60 seconds, or until they're warmed completely through.  You can also reheat in an oven at 350 degrees for 5-7 minutes.