Ingredients

The following ingredients have 4 Servings
  • 1/2 cup sun-dried tomatoes (sliced)
  • 1 cup spinach (finely diced)
  • 1/2 medium yellow onion (finely diced)
  • 4 large basil leaves (finely diced)
  • salt and pepper (to taste)
  • 8 large eggs
  • 1/4 cup milk (any kind)
  • 1/3 cup feta cheese crumbles

Instruction

  • Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
  • Next, finely dice sun-dried tomatoes, spinach, basil, and yellow onion. Then spread out among the 12 cups. Add about 1 teaspoon of feta cheese crumbles to each cup.
  • In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
  • Season the top of each egg cup with salt and pepper, to taste, and then bake at 350ºF for around 18-22 minutes.