Egg Cups with Spinach (Print Version)

# Ingredients:

01 - 10 eggs, large size.
02 - 1/3 cup chopped sun-dried tomatoes.
03 - 1 teaspoon of fine sea salt.
04 - 3/4 cup spinach, finely chopped.
05 - 1/4 cup freshly sliced basil.
06 - A pinch of black pepper (about 1/4 teaspoon).
07 - 1 cup of grated Parmesan cheese.
08 - Extra Parmesan for sprinkling on top.

# Instructions:

01 - Turn the oven on to 400°F and give it a chance to warm up.
02 - Grab a silicone muffin tray, or grease up a regular one using spray oil.
03 - Beat eggs with salt and pepper, then fold in spinach, tomatoes, basil, and Parmesan.
04 - Fill muffin cups about 2/3 of the way and sprinkle a bit of Parmesan over each one.
05 - Pop them in the oven for 12 to 15 minutes, until they’re firm.

# Notes:

01 - Awesome for prepping ahead.
02 - You can freeze them easily.
03 - Fantastic for keto meals.
04 - Packed with protein.
05 - Super easy to customize!
06 - Stays fresh in the fridge for four days.

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