Spinach, Feta, and Sundried Tomato Egg Cups

Every once in a while, I get a little creative. Or I just get a craving... And I turn it into something yummy. I always want eggs for breakfast, but find it hard at work. Something about reheating eggs creeps me out a little, and I usually have hardboiled eggs on hand for lunches. This weekend, I thought to myself, "I could make some cute little egg cups this week!". A colleague of my dad's that lives down the street has chickens and gave us some fresh eggs (....let me just tell you, I've gone to the other side. I never want to buy eggs in the store again). They are SO different. They are all uneven sizes, not symmetrical, and not uniform. They're different colors, and the yolks are so BRIGHT yellow that it almost hurts your eyes. It made me seriously wonder what the heck they do to all the eggs at the store. We got 3 dozen of em, so I took advantage of our egg-stra large stock of eggs to make some breakfasts for the week! These were simple and I made them Saturday night and rationed them for the week.

gluten free

Ingredients:
6 eggs, 2 egg whites
2 tbsp coconut milk
1/4 cup (or less) of feta
2 cups fresh spinach
1/3 cup chopped sundried tomatoes
garlic salt + pepper to taste

Directions: Preheat oven to 350 degrees. Add eggs to a bowl and whisk to combine. Add 2 tbsp coconut milk (this gives them a little fluff factor!!). Mix in feta, spinach, sundries tomatoes, and salt and pepper. Spray a muffin tin with coconut oil spray and ration the mixture into each. Be careful not to over-fill as they will rise. My mixture made 8 cups!