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Collection: WW Breakfast.
Recipe By: Cookin
Egg Cups 27 WW For Recipe
Ingredients
- Cooking spray
- 2 tablespoons extra-virgin olive oil
- ¾ cup diced onion
- ¼ teaspoon salt, divided
- 1 medium red bell pepper, diced
- 1 tablespoon finely chopped fresh oregano
- 8 large eggs
- ¾ cup crumbled feta cheese
- ½ cup low-fat milk
- ½ teaspoon ground pepper
- 2 cups chopped fresh spinach
- ¼ cup sliced Kalamata olives
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Directions
- Preheat oven to 325 degrees F. Liberally coat a 12-cup muffin tin with cooking spray.
- Heat oil in a large skillet over medium heat. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to soften, about 3 minutes. Add bell pepper and oregano; cook, stirring, until the vegetables are tender and starting to brown, 4 to 5 minutes more. Remove from heat and let cool for 5 minutes.
- Whisk eggs, feta, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl. Stir in spinach, olives and the vegetable mixture. Divide among the prepared muffin cups.
- Bake until firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from the tin.
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