These high protein egg cups are perfect with a salad + any leftovers are ideal for meal prep.
Free range eggs are highly nutritious supplying almost every nutrient that you need. The spinach is packed with iron + the feta adds a salty twist.
But feel free to play with the flavours.
If you use a "deep" silicon nuffin tray that is how you achieve this monster looking cups.
Makes 6 large egg cups
INGREDIENTS
6 Large free range eggs
2 large handfuls spinach
Sprinkle Mixed Herbs
50g Feta
Step 1: Prepare
Pre-heat the oven to 180c + lift out a 12 hole muffin tray. Silicon is best, otherwise thoroughly grease your muffin holes with butter.
Step 2: Cook
Cook the spinach in your preferred method, 1.) saute in a pan with a little butter, 2.) blanch in boiling water for a couple of minutes 3.) in the microwave. Allow to throughly cool + then squeeze out ALL the excess water + chop finely.
Step 3: Mix
In a large mixing bowl crack your eggs + beat until thoroughly combined. Sprinkle in the mixed herbs to taste, the chopped spinach + crumble in the feta. Season.
Step 3: Ladle
Ladle the egg mixture, making sure each gets some of the feta.
Step 4: Bake
Pop into the oven for 20 mins or until the muffins are golden + cooked through. These can then be eaten straight from the oven with maybe some young spinach leaves or,
Step 5: Store
Allow to cool thoroughly then store in an airtight container in the fridge + eat thorough out the week as a ready to eat breakfast.