Spinach & Feta Egg Cups

Instructions

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.

Calories: 128kcal | Carbohydrates: 3g Protein: 9g Fat: 9g | Saturated Fat: 3g Cholesterol: 193mg | Fiber: 1g | Sugar: 1g

Spinach: We used frozen, but you can also use fresh spinach chopped into small pieces.
Feta cheese: If you buy your feta in a block, make sure to crumble it into small chunks before cooking. This will help it distribute evenly in the eggs.
Avocado oil: Substitute with olive oil, peanut oil, grapeseed oil, or canola oil.
Don’t forget to grease the muffin tin, or the egg cups will stick to the pan.
If you substitute with other veggies, make sure to chop them into small pieces for the best texture.
Storage: Egg cups or egg muffins last for up to 5 days in the fridge when stored in a sealed container.
Freezing: Let them cool completely, then freeze in a sealed container or zipper bag for up to 3 months. You can reheat them from frozen in the microwave for 30-60 seconds, or until warm.