Spinach, Feta & Sun Dried Tomato Egg Cups
Easy grab-n-go breakfast while under way. Can be frozen and reheated any time.
Ingredients
- Cooking spray
- 1.5 cups Sun dried tomatoes, (1 jar)
- 1 8 oz Block of feta cheese, crumbled
- 3 cups Fresh spinach, chopped
- 6 Scallions, (green onions) minced
- 2 tsp Dried hot peppers
- 1-2 tsp Salt
- 10-12 Eggs
- 1/2 cup Milk
- 1/2 cup Shredded parmesan cheese
Instructions
- Preheat your galley oven to a little above 350º. Spray two muffin tins (12 large total) generously with cooking spray. Chop the tomatoes, feta, spinach and scallions. Layer the tins with a couple spoonfuls of each per tin.
- In a large bowl beat the eggs, milk, salt and hot peppers. Carefully pour into the tins. (When I do this again I will use a mixing bowl with a spout for easier pouring)
- Sprinkle shredded parmesan on each.
- Bake for 20 minutes, until puffed up and golden. Let cool for a couple minutes before removing from the tins.
Notes
Make ahead and refrigerate or freeze for your offshore cruise.