Spinach and Feta Egg Cups
These Spinach and Feta Egg Cups are a delicious, easy to make grab n go breakfast that's packed full of nutrition and flavor!
- 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
Pre-heat oven to 350 degrees.
Generously oil muffin tin.
Add spinach and feta to cups in muffin tin.
Whisk eggs in a measuring cup with a pour spout. Add garlic powder, onion powder, salt, and pepper.
Pour egg mixture into cups until at least 3/4 way full.
Bake for 20 minutes. Remove and cool.
Store in fridge for up to 5 days or freeze for 3 months.
Serving: 1g | Calories: 143kcal | Carbohydrates: 3g | Protein: 8g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 567mg | Sugar: 2g | Vitamin A: 211IU | Calcium: 247mg | Iron: 1mg