Egg Cups

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  Cooking spray (per 1-second spray)

  Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.

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  Egg, Whole, Large(600g)
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  Whole Milk(120g)
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  1 teaspoon kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Spinach(480g)
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  Tomatoes, Sun-Dried, Packed In Oil
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  Cheese, Feta, Crumbled(113g)
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  Parsley, Fresh

Instructions

1. 1Preheat oven to 350°F with a rack in the center position. Spray a 12-muffin tin generously with cooking spray.
2. 2In a large bowl, whisk together the eggs and whole milk until fully combined and pale, about 1–2 minutes. Season with salt and pepper to taste.
3. 3Divide the fresh spinach, sun-dried tomatoes, and feta cheese evenly among the 12 muffin wells, layering them at the bottom.
4. 4Pour the egg mixture over the spinach and cheese mixture in each well, filling them three-quarters full and distributing evenly.
5. 5Bake at 350°F for 20–25 minutes, until the egg cups are puffed and the centers are set with no jiggle when gently shaken.
6. 6Remove from oven and let cool for 2–3 minutes in the tin. Top with fresh parsley.
7. 7Once cooled to room temperature, divide the egg cups evenly into airtight containers (2 cups per container for 6 servings) and refrigerate for up to 5 days.