Simple Recipes for Every Day
Egg Cups
- Serves: 6
- Prep Time: 10 min
- Cook Time: 25 min
Ingredients
- Cooking spray
- 12 eggs
- ½ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 cups fresh spinach, roughly chopped
- 1 (8-ounce) jar sundried tomatoes, drained and roughly chopped
- 4 ounces feta, crumbled
- Minced flat leaf parsley, for serving (optional)
Ingredients
- Cooking spray
- 12 eggs
- ½ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 cups fresh spinach, roughly chopped
- 1 (8-ounce) jar sundried tomatoes, drained and roughly chopped
- 4 ounces feta, crumbled
- Minced flat leaf parsley, for serving (optional)
Method
Preheat oven to 350°F with a rack in the center position. Grease a 12-muffin tin with cooking spray.
In a large bowl, whisk together the eggs, milk, salt, and pepper.
Evenly divide the spinach, sun dried tomatoes, and feta between muffin wells. Pour the egg mixture over the spinach mixture, filling evenly.
Bake for 20-25 minutes, or until puffed and no longer jiggly. Top with fresh parsley if desired and serve. Store refrigerated in an airtight container for up to 5 days.