Spinach Egg Cheese Cups (Print Version)

# Ingredients:

→ Main Components

01 - 6 big eggs
02 - 1 cup chopped fresh spinach (or ½ cup thawed frozen spinach, squeezed dry)
03 - ½ cup broken up feta cheese
04 - ¼ cup dairy (skip if you want denser texture)
05 - ¼ teaspoon cooking salt
06 - ⅛ teaspoon ground black pepper

→ Extra Mix-Ins

07 - ¼ cup chopped bell peppers
08 - ¼ cup sliced cherry tomatoes
09 - 2 tablespoons chopped onions
10 - ¼ cup pre-cooked bacon bits or crumbled sausage

# Instructions:

01 - Turn your oven to 350°F (175°C). Coat a muffin pan with non-stick spray or pop in silicone cups for easy removal.
02 - Slice the spinach into small bits and break apart the feta if it comes in a block.
03 - Grab a big bowl and beat the eggs well. Pour in dairy (if you want), salt, and pepper.
04 - Toss in the spinach, feta, and any extra stuff you picked from the mix-ins.
05 - Distribute the mixture into your muffin cups, filling each about ¾ of the way up.
06 - Stick them in the oven for 20-25 minutes until they're firm and slightly golden on top.
07 - Let them sit for a few minutes to cool down before taking them out.

# Notes:

01 - You can keep these egg cups in a sealed container in your fridge for up to 4 days.
02 - If you're planning ahead, wrap cooled muffins separately and freeze them for up to 2 months.

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