Description
A healthy and easy breakfast option packed with nutrients.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a muffin tin.
- In a bowl, whisk the eggs and milk together.
- Add spinach, tomatoes, feta, salt, and pepper to the egg mixture.
- Pour the mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, until the eggs are set.
- Let cool for a few minutes before removing from the tin.
Notes
- You can substitute other vegetables like bell peppers or onions.
- These cups can be stored in the fridge for up to 3 days.
- Reheat in the microwave for a quick breakfast.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg
Keywords: Egg Spinach Breakfast Cups