Ahh great ol’ spinach and eggs. It is a most loved combo in our home! In fact, we eat an exorbitant measure of crisp spinach every week, and a dominant part of it (particularly for the young ladies) can be found with eggs. One of our new most loved snatch ‘n go morning meals are these Spinach and Feta Egg Cups!
Similarly as with the majority of our recipes here, crisp, straightforward fixings is the name of the game. New eggs. New spinach. Salt, pepper, onion powder, garlic powder, and in case you’re feeling overly courageous, some crisp Feta Cheddar Without any preparation! It’s a work of affection, yet trust me, in the event that you have the opportunity, it is soooo justified, despite all the trouble.
Not a tremendous spinach or feta fan? Don’t sweat it! Swap out the feta for some cheddar! Jettison the spinach for some hotdog! Whatever your little heart wants, hurl them in!
Whatever you pick, these helpful dandy little egg cups can make your morning meal a breeze. Keep them in the refrigerator for as long as 5 days or store them in the cooler for 3 months.
Also try our recipe Omelette Muffins
These Spinach and Feta Egg Cups are a heavenly, simple to make get n go breakfast that is stuffed brimming with sustenance 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 small 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.
Read more our recipe : Crock Pot Cream Cheese Chicken Chili
For more details : https://bit.ly/2ocFXVc