Feta Egg Cups
This is the perfect recipe if you want to meal prep a quick and healthy breakfast!
Jump to recipeWhat’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave or in the oven.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another dish, be sure to try out these recipes:
Feta Egg Cups
Ingredients
- 10 eggs
- 200g feta, crumbled
- 180g cottage cheese
- 75g sun-dried tomatoes
- 1 tsp dijon mustard
- 1 tsp ground garlic
- 1/2 tsp black pepper
- About 1/4 tsp fine salt (or more / less to taste)
- 10g chopped chives
- 1 tbsp melted butter, cooking spray or olive oil
Method
- Preheat the oven to 220c/200c fan.
- Crack the eggs into a large bowl and whisk well.
- Add the rest of the ingredients and mix well.
- Lightly spray a 12 cup silicone muffin tray with non stick oil. Alternatively, you could brush a little bit of melted butter in each hole too!
- Spoon the egg mixture into each hole of the muffin tin - the holes will be quite full but they shouldn't spill over when cooking!
- Bake for 20 minutes or until set.
- Let cool for a few minutes then remove from the tin. They can be eaten immediately or stored in the fridge/freezer for later. And that’s it!
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