Quick and easy egg cups are easy to pop in the oven for Sunday breakfast meal prep throughout the week.
| 6 large eggs | |
| 1/2 cup Tillammook Triple Cheddar cheese | |
| 1/2 cup baby spinach leaves | |
| Kosher salt to season | |
| Crushed black peppercorns to season |
A quick and easy breakfast that's easy to prep for the entire week.
| 1. | Preheat oven to 375 degrees.Spray a muffin tin with nonstick spray. |
| 2. | Crack each egg in each muffin cup. |
| 3. | Sprinkle baby spinach leaves in each tin. |
| 4. | Sprinkle cheddar cheese evenly over each tin. |
| 5. | Season to preference with salt and pepper. |
| 6. | Bake for 20 - 25 min until eggs are no longer runny. |
| 7. | Let cool for a few min. Refrigerate for any breakfast meal prep later in the week. |
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