Make these egg cups on the weekend so you have a quick breakfast ready throughout the week. Or serve them for brunch along with a simple breakfast salad.
Ingredients
1 teaspoons
extra virgin olive oil
8 large
eggs
½ cups
chopped
roasted red bell peppers
½ cups
crumbled
feta cheese
¼
red onions
finely diced
2 tablespoons
finely chopped
parsley
1 teaspoons
finely chopped
fresh oregano
½ teaspoons
kosher salt
¼ teaspoons
freshly ground
black pepper