Spinach egg cups by Oaklea Mansion’s Casie Buck

Casie Buck, owner of Oaklea Mansion Bed & Breakfast in Winnsboro, shares her recipe for “spinach egg cups,” an easy breakfast idea that is made in a muffin tin.

Spinach Egg Cups

Ingredients

• Cooking spray
• 12 eggs
• ½ cup whole milk
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 cups fresh spinach, roughly chopped
• 1 (8-ounce) jar sun-dried tomatoes, drained and roughly chopped
• 4 ounces feta, crumbled
• Minced flat leaf parsley, for serving (optional)

Instructions

1. Preheat oven to 350°F with a rack in the center position. Grease a 12-muffin tin with cooking spray, or a smaller muffin tin will work as well.
2. In a large bowl, whisk together the eggs, milk, salt and pepper.
3. Evenly divide the spinach, sun-dried tomatoes and feta between muffin wells. Pour the egg mixture over the spinach mixture, filling evenly.
4. Bake for 20-25 minutes (if using a smaller muffin pan, 15-18 minutes), or until puffed and no longer jiggly.
5. Top with fresh parsley if desired and serve. Store refrigerated in an airtight container for up to 5 days.

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