Egg Muffins

Egg Cups with Spinach and Feta Cheese are the perfect high-protein meal or snack to have on hand in the fridge or freezer! :)

Ingredients

• 1 tablespoon avocado oil

• ¼ cup diced onion or shallots

• 2 cups fresh spinach leaves, chopped

• 12 eggs lightly beaten with 2 Tbs water

• ⅓ cup feta cheese crumbled

• S & P

Instructions

1. Preheat oven to 375°F. Coat a silicone muffin mold or muffin tin with nonstick cooking spray

2. Whisk 12 eggs and 2 Tbs water in a large bowl

3. In a large skillet over medium-high heat, heat oil, add onions/shallots and spinach, sprinkle with salt and pepper and saute about 5 minutes.

4. Add the spinach mixture, feta cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the bowl with the eggs and mix.

5. Divide egg mixture evenly among 12 muffin cups. Bake until a toothpick inserted comes out clean, about 25 minutes.

6. Cool slightly before removing from muffin molds or tins (the egg cups should come out easily). Serve hot or at room temperature. Store leftovers in the refrigerator and use within 4 days.

To freeze the muffins:

1. Cool and transfer to a single layer on a plate. Freeze until solid, at least 30 minutes, then transfer to a freezer-safe bag. Freeze up to 2 months.

To reheat the muffins:

1. Microwave them straight from the freezer until heated through, about 1 minute or bake them straight from the freezer in a 400 degree oven for 10 minutes.

Enjoy :)