Veggie-Feta Egg Cups

egg cups with vegetables and feta cheese

Photo by Johnny Miller

Makes 6
Prep 15 m
Bake 20 m



  1. 1 of 2 Heat oven to 375 degrees . Coat a 12-cup muffin tin with cooking spray.
  2. 2 of 2 Beat 12 eggs, then stir in one 10 oz box frozen spinach, thawed, squeezed very dry and chopped, 1/2 cup drained and chopped roasted red pepper, 3/4 cup crumbled feta, 1 tsp salt and 1/2 tsp pepper. Divide evenly among muffin cups. Bake 18 to 20 min, until eggs are puffed and set. Serve with toast.
Nutrition Information for Veggie-Feta Egg Cups
Servings Per Recipe: 6
Per Serving: 211 kcal cal., 1 g fiber, 2 g sugar, 17 g pro., 834 mg sodium, 6 g sat. fat, 4 g carb., 14 g Fat, total