Feta And Spinach Baked Egg Cups Food

FETA AND SPINACH BAKED EGG CUPS

Steps:

• 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.

SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Spray a six-cup muffin tray with nonstick spray.
• In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
• Distribute the mixture evenly between the muffins cups.
• Bake until the eggs are set, about 15 minutes.
• Enjoy!

SPINACH FETA BAKE

Steps:

• Combine all ingredients, except 1 T. parmesan cheese.
• Pour into greased casserole and sprinkle with remaining parmesan cheese.
• Bake at 350 degrees 45-50 minute.