Mini Mediterranean Egg Cups
For quick and easy dairy-free protein on the go – try making mini Mediterranean egg cups. For the egg bites, you’ll need to use 10 eggs to yield one dozen egg cups.
I N G R E D I E N T S
- 10 large eggs, beaten
- 1-2 Tablespoons Two bears oat
- 2 tsp extra virgin olive oil
- ½ onion, diced
- ¼ cup sun-dried tomatoes, julienned, drained
- ¼ cup marinated artichoke hearts, drained and chopped
- 2 tbsp pitted kalamata olives, drained and chopped
- ½ tsp dried oregano
- Pinch of red pepper flakes
- 1 cup fresh baby spinach
- Optional, feta cheese.
I N S T R U C T I O N S
- Heat your oven to 350 degrees.
- Heat 1 teaspoon of the olive oil in an 8-inch nonstick skillet set over medium-high heat. Add the onion and cook until tender. Add the sun-dried tomatoes, artichoke hearts, oregano, and red pepper flakes. Cook for a few more minutes then add in your spinach. Transfer to a small bowl and set aside. Turn off heat, but keep the skillet warm.
- Place the eggs in a mixing bowl and add the oat. Beat well with a fork or whisk.
- Divide your egg mixture evenly into a non-stick muffin pan then sprinkle in your toppings.
- Bake for 15-20mins until set and enjoy!
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