Spinach, Feta, + Pesto Egg Cups
These egg cups are the perfect breakfast to make on a cold Saturday morning or to meal prep for your week ahead! These cups are filled with feta, pesto, + other goodness, but you can easily sub the ingredients to make them any style!
- 7 Eggs
- 1/2 cup Spinach [Chopped]
- 1/3 cup Onion [Chopped]
- 1/3 cup Sun-dried Tomatoes
- 1/3 cup Feta Cheese
- 1 tbsp Pesto
1] Preheat oven to 350 + spray a cupcake tin with cooking oil
2] Add 7 eggs to a medium sized mixing bowl + whisk together
3] Add Spinach, Onion, Tomatoes, + Feta to the mixing bowl + whisk into the mixture
4] Stir in Pesto until combined
5] Evenly divide egg mixture into muffin tin, filling only 3/4 of the way!
6] Bake for 22 minutes [until eggs are firmly set + all the way cooked through] 7] Cool for 5 minutes + serve, or store in the fridge for the week!