Baked Egg Cups With Spinach are a healthy and delicious breakfast option, packed with protein and veggies, perfect for meal prep!

Scale

8 large eggs

1/4 cup milk or unsweetened almond milk

2 cups fresh spinach

roughly chopped

1/2 cup shredded cheese (cheddar

mozzarella

or feta work great)

1/4 cup finely diced onion

1 tbsp olive oil or butter

1/4 tsp garlic powder

1/2 tsp salt

plus more to taste

1/4 tsp black pepper

Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or butter.
In a large mixing bowl, whisk together the eggs and milk until well combined.
Add the chopped spinach, shredded cheese, diced onion, garlic powder, salt, and black pepper to the egg mixture. Stir until evenly distributed.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the egg cups are set and lightly golden on top.
Allow to cool for a few minutes before removing from the tin. Serve warm or refrigerate for later use.

You can customize these egg cups with your favorite vegetables or proteins. Great for meal prep and can be stored in the fridge for up to a week!

Keywords: Baked Egg Cups With Spinach, egg muffins, healthy breakfast, meal prep, spinach recipes