Breakfast Egg Cups*
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- 6 eggs
- 1 cup fresh spinach, chopped
- 1/3 cup chopped cherry tomato
- 1/4 cup fresh feta cheese
- Ever wake up in the morning, hit the snooze button, then wake up rushing to get to work and have no time for anything but a cup of coffee? Don't worry, you're not alone my friends. We've all been there. But, that doesn't make it right! Just say no to that sugary, unhealthy cereal that's a pathetic excuse for breakfast. I make a batch of these on Sunday night and then in the morning just pop them in the microwave for 40 seconds and you have a delicious, healthy breakfast in seconds. Literally. Ok, time to cook. First thing you want to do is preheat your oven to 375 degrees F. I like to use a jumbo muffin tin for this recipe but if you only have a regular one that's fine! You just might have to eat 2 for breakfast. This recipe makes about 4 large egg cups, or 6 regular sized. In a bowl whisk together your eggs, spinach, tomatoes, feta, and pepper. Spoon into your greased tin and put in the oven. Bake about 15 minutes for the large tin, and about 12 minutes in a regular tin. Take out, let cool, and keep until you're ready to eat! How easy is that? Play around with the ingredients too! I also like to make a ham, cheddar, spinach, and red pepper batch. That way you never get bored with them. Now you can eat a delicious, healthy breakfast any day of the week!
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