Spinach and Cheese Vegetarian Breakfast Egg Cups

1.Preheat your oven to 150°C (300°F).

2.In a large bowl, whisk together the eggs, salt, pepper, and optional garlic or onion powder until smooth and well combined.

3.Generously spray a 12-cup muffin tin with nonstick cooking spray. Alternatively, use a silicone muffin mold.

4.Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds to three-quarters full.

5.Gently fold the chopped spinach and shredded cheese into the egg mixture in each cup, distributing them evenly.

6.Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness around the 20-minute mark. The centers should be just set and not liquid. An internal temperature of 71°C (160°F) indicates they are ready.

7.Carefully remove the muffin tin from the oven and let the egg cups rest for 5 minutes before gently removing them from the tin.