These little egg cups are filled with spinach, sweet pepper and salty feta. They bake in a muffin tin and reheat quickly for breakfast. Finely chopped vegetables keep the texture tender and make every cup easy to eat.
Makes 12 egg muffins • Prep: 15 minutes • Cook: 20 minutes
Ingredients
- 10 large eggs
- ¼ cup milk
- 1 tablespoon olive oil, plus more for greasing
- 2 cups chopped baby spinach
- ½ red bell pepper, finely diced
- 2 scallions, finely sliced
- ½ cup crumbled feta
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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