Spinach And Feta Baked Egg Cups Recipe By Tasty
SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY
Here's what you need: large eggs, baby spinach, crumbled feta cheese, diced tomato, salt, ground black pepper
Provided by Tara Botwinick
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350˚F (180˚C).
- Spray a six-cup muffin tray with nonstick spray.
- In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
- Distribute the mixture evenly between the muffins cups.
- Bake until the eggs are set, about 15 minutes.
- Enjoy!
Nutrition Facts : Calories 403 calories, Carbohydrate 6 grams, Fat 27 grams, Fiber 1 gram, Protein 31 grams, Sugar 3 grams
FETA AND SPINACH BAKED EGG CUPS
These Feta and Spinach Baked Egg Cups are simple to make and perfect for prepping ahead for busy mornings. They're a vegetarian and gluten-free breakfast packed with protein and full of delicious flavor.
Provided by Rena
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350F and grease a muffin tin with some oil.
- Lay out a piece of cheesecloth in a square. Place the spinach in the center and then gather the cloth to create a pouch. Gently squeeze to release the spinach moisture.
- If you don't have a cheesecloth use thick paper towels as an alternative. Just simply place the spinach between two paper towels and gently press to absorb the water.
- In a large bowl beat the eggs until frothy.
- Next, place the squeezed spinach, feta cheese, garlic powder, onion powder, salt and pepper to the bowl with beaten eggs. Fold until all the ingredients are well incorporated.
- Add the mixture halfway up into each tin of a greased muffin tin.
- Bake for 20 minutes or until eggs is fully set.
- You can store the egg cups in an air-tight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.
Nutrition Facts : Calories 128 kcal, Carbohydrate 3 g, Protein 9 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 193 mg, Sodium 199 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY
Here's what you need: spinach, roma tomato, egg white, salt, pepper
Provided by Robin Broadfoot
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350˚F (180˚C).
- Lightly grease a muffin tin.
- Then divide equally the spinach across 6 cups.
- Dice the tomato, then fill the cups with the tomato and egg whites.
- Season with salt and pepper.
- Bake for 15 minutes, or until the whites have set.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 139 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
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