1. Preheat oven:
Preheat oven to 350°F (175°C) and spray a 12-cup muffin tin with nonstick cooking spray.

2. Prepare the egg mixture:
In a bowl, whisk together eggs, milk, salt, and pepper.

3. Assemble the cups:
Divide spinach and feta evenly among the muffin cups. Pour the egg mixture over the fillings, filling each cup about 3/4 full.

4. Bake:
Bake for 18-20 minutes, or until the egg cups are set and slightly golden.

5. Serve:
Let cool for 5 minutes before removing from the tin. Store leftovers in the fridge for up to 4 days.

Tips and Variations

1. Use fresh spinach: Fresh spinach adds a brighter flavor and texture to the egg cups.
2. Don’t overfill: Leave a little room at the top of each muffin tin to allow for even cooking.
3. Experiment with different cheeses: Try using goat cheese, ricotta cheese, or Parmesan cheese instead of feta.
4. Add some heat: If you like spicy food, add some diced jalapeños or red pepper flakes to the egg mixture.
5. Make ahead: Prepare the egg mixture and spinach mixture ahead of time and assemble the egg cups just before baking.

Nutrition Information (per serving)

– Calories: 180
– Protein: 15g
– Fat: 12g
– Saturated Fat: 4g
– Cholesterol: 180mg
– Carbohydrates: 4g
– Fiber: 2g
– Sugar: 2g
– Sodium: 250mg