Feta Egg Cups

• servings: 6
• active time: 10
• total time: 30

Ingredients

10 eggs

200g feta, crumbled

180g cottage cheese

75g sun-dried tomatoes

1 tsp dijon mustard

1 tsp ground garlic

1/2 tsp black pepper

About 1/4 tsp fine salt (or more / less to taste)

10g chopped chives

1 tbsp melted butter, cooking spray or olive oil

Directions

Preheat the oven to 220c/200c fan.

Crack the eggs into a large bowl and whisk well.

Add the rest of the ingredients and mix well.

Lightly spray a 12 cup silicone muffin tray with non stick oil. Alternatively, you could brush a little bit of melted butter in each hole too!

Spoon the egg mixture into each hole of the muffin tin - the holes will be quite full but they shouldn't spill over when cooking!

Bake for 20 minutes or until set.

Let cool for a few minutes then remove from the tin. They can be eaten immediately or stored in the fridge/freezer for later. And that’s it!

Notes

https://carolefood.com/recipe/feta-egg-cups