Do I prefer my breakfast to be cupcake shaped? Maybe. Does cooking quick and convenient breakfasts happen to be extremely easy using a cupcake pan? Yes, definitely.
You kids asked for it. More breakfast options. I love prepping breakfasts-it makes my morning routine so much easier. Most mornings I only have about 15 minutes from when I wake up to when I need to be out the door for my spin class, so my love of getting as much sleep as possible means I’m a serious prepper. My bags are packed and my clothes are laid out the night before. I have so many bags y’all. My gym bag, my purse, and my meal bag. I bring my lunch every day to work, so I pack it the night before, and I also bring my breakfast every day and eat it at my desk, because if I were to eat at 5:45 AM when I wake up, I’d end up eating lunch at 9:30, and second lunch at 12:30...and also maybe a third lunch at 3:30. The point is, I bring a lot of stuff with me, and the easier it is for me to pack it all up and get ready for the day, the better.
And, cue the egg cups. They are a breeze. And, they only have four ingredients! (I’m not counting salt and pepper or cooking spray here, y’all. You should all have that in your home already.) The method is important here, though. You need to put the spinach and feta in the greased pan first! This ensures that the ingredients are evenly dispersed in each cup. If you mix them all together before you pour it in the cups, a bunch of spinach and feta will end up at the bottom of the bowl and you’ll be very sad. I know this because the first time I tested these I mixed all the ingredients in the same bowl and the spinach and feta ended up at the bottom of the bowl and I was very sad. I believe that’s called empirical evidence.
After that, you’ll just add a little salt and pepper on them, pour the egg mixture in, and bake! It’s that easy. With cooking time you’re looking at about 35 minutes. 35 minutes for a whole week of breakfasts! It’s a beautiful thing, friends.
Ingredients:
12 eggs
½ cup milk
2 oz baby spinach (about ¼ of a bag)
½ cup feta cheese (crumbled)
Cooking spray
Salt and pepper
Preheat the oven to 350 degrees.
Whisk together eggs and milk in a medium bowl. Set aside.
Spray a muffin tin with cooking spray, and put some of the spinach in the bottom of each cup. Place a spoonful of feta on the spinach, and sprinkle with salt and pepper.
Pour the egg and milk mixture in each cup to almost the rim.
Bake for 22 minutes, and let cool. Store in the fridge in an airtight container for up to 5 days. To re-heat, warm it up, covered, in the microwave for 30 seconds.
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