Healthy Holiday Breakfast Cups Recipe

1/2 cup finely chopped fresh spinach
1/4 cup finely chopped fresh tomato
2 Tbsp fat-reduced Feta cheese
1 tsp dried oregano
4 eggs
kosher salt and pepper if desired

Preheat oven to 375 degrees and get out 4 ramekins and lightly spray with cooking oil and place on a baking sheet.

In a bowl, toss together the spinach, tomato, Feta, and oregano until well combined. Spoon even portions of this mixture into the 4 ramekins.

Crack each of the 4 eggs into four separate cups - this helps eliminate the possibility of an egg shell getting into the ramekin unnoticed. Once you are sure all 4 eggs are shell-free, gently slide each individual egg into a ramekin. Add salt and pepper if desired.

Place baking sheet with ramekins in the preheated oven and bake until egg whites are set, about 12 to 15 minutes. The yolks will be soft. If you want a firmer yolk, cover the ramekins with tin fool for the last several minutes of cooking time.

Serve by placing each ramekin on a small plate with several slices of whole wheat toast alongside.

Will serve 4.