Egg Muffin Cups with Spinach and Feta

Ingredients

• 9 large eggs
• 1/4 cup milk
• 1 tablespoon olive oil
• 3 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red bell pepper, finely diced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon nonstick cooking spray

Method

1. 1

   Preheat the oven to 350°F. Grease a 12-cup muffin pan thoroughly with nonstick cooking spray.

2. 2

   Heat olive oil in a 9-inch skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.

   0:30 · Sauté garlic
3. 3

   Add chopped spinach and red bell pepper to the skillet. Cook, stirring occasionally, until spinach wilts and most liquid evaporates, about 3 minutes.

   3:00 · Wilt spinach
4. 4

   Remove skillet from heat and let the spinach mixture cool slightly, about 5 minutes.

   5:00 · Cool spinach mixture
5. 5

   In a large bowl, whisk together eggs, milk, salt, black pepper, and red pepper flakes until well combined.

6. 6

   Stir the cooled spinach mixture and feta cheese into the egg mixture until evenly distributed.

7. 7

   Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.

8. 8

   Bake until the egg cups are set in the center and lightly golden at the edges, 18 to 20 minutes.

   18:00 · Bake egg cups
9. 9

   Let the muffin cups cool in the pan for 5 minutes before running a knife around the edges and removing them.

   5:00 · Cool before removing