Average Recipe
Prep Time
15 minutes
Cook Time
20 minutes
12 egg cups

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.

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