Mini Mediterranean Egg Cups

For quick and easy dairy-free protein on the go – try making mini Mediterranean egg cups. For the egg bites, you’ll need to use 10 eggs to yield one dozen egg cups. 

I N G R E D I E N T S 

• 10 large eggs, beaten
• 1-2 Tablespoons Two bears oat
• 2 tsp extra virgin olive oil
• ½ onion, diced
• ¼ cup sun-dried tomatoes, julienned, drained
• ¼ cup marinated artichoke hearts, drained and chopped
• 2 tbsp pitted kalamata olives, drained and chopped
• ½ tsp dried oregano
• Pinch of red pepper flakes
• 1 cup fresh baby spinach
• Optional, feta cheese.

I N S T R U C T I O N S

• Heat your oven to 350 degrees.
• Heat 1 teaspoon of the olive oil in an 8-inch nonstick skillet set over medium-high heat. Add the onion and cook until tender. Add the sun-dried tomatoes, artichoke hearts, oregano, and red pepper flakes. Cook for a few more minutes then add in your spinach. Transfer to a small bowl and set aside. Turn off heat, but keep the skillet warm.
• Place the eggs in a mixing bowl and add the oat. Beat well with a fork or whisk. 
• Divide your egg mixture evenly into a non-stick muffin pan then sprinkle in your toppings.
• Bake for 15-20mins until set and enjoy!