Grab-and-Go Greek Egg Cups

If you saw my smoothie post a few weeks ago, you know that I have been on a bit of a diet lately. Part of this diet is eating a bigger breakfast so that I can wait until later to eat a light lunch and later to eat a normal dinner. Well, those smoothies are fantastic, but I’m a little smoothie’d out. My first couple weeks of my diet was all fruits and veggies, the healthiest of the healthiest, but I needed something savory! So I present to you Grab-and-Go Greek Egg Cups:

As usual, there’s no real recipe to this because it’s so customizable given your diet, taste, and availability of ingredients. I made these Greek style, but definitely want to try them with more of a southwestern flair in the future.

Easy as can be: I heated the oven to 350 degree. Then, in a large mixing bowl, I whisked a dozen eggs, salt and pepper. From there, just do what you want! Here’s what I mixed in:

Greek ingredients:

fresh spinach

sliced sundried tomatoes

caramelized onions

chopped artichoke hearts

sliced kalamata olives

crumbled feta cheese

crushed red pepper flakes

If you want to try them southwestern style, here’s what I would put in:

Southwestern Ingredients:

diced tomatoes

onions

bell peppers

shredded cheddar cheese

jalapenos (pickled or fresh)

fresh cilantro

chili powder

Once all the ingredients are mixed together, carefully pour into a greased muffin tin.

Then, just bake for 25 minutes, or until it no longer jiggles when you shake the pan. Let cool 10-15 minutes before  carefully removing.

If you want to make these ahead for the week like i did, I wrapped them each individually in plastic wrap and then put them in freezer bags in the refrigerator. They kept for about a week and good be easily heated up with about 20 seconds in the microwave.

Enjoy!

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Grab-and-Go Greek Egg Cups

Ingredients

• 12 eggs
• fresh spinach
• sliced sundried tomatoes
• caramelized onions
• chopped artichoke hearts
• sliced kalamata olives
• crumbled feta cheese
• crushed red pepper

Instructions

1. Preheat oven to 350.
2. In large mixing bowl, whisk eggs and fold in remaining ingredients.
3. Pour mixture into greased muffin tins.
4. Bake 25 minutes or until set.

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