Mediterranean Breakfast Egg Cups
Prep 20 min · Cook 25 min · Serves 4 · medium
These savory breakfast egg cups are packed with protein, fiber, and Mediterranean flavors to support GLP-1 medication. Baked with feta, spinach, and sun-dried tomatoes, they're an easy, grab-and-go breakfast that keeps you satisfied.
Ingredients
- 8 eggs
- 2 cups baby spinach
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray.
- 2
In a large bowl, whisk the eggs. Add the spinach, sun-dried tomatoes, feta, garlic, salt, and pepper. Stir to combine.
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