Whole Grain Florentine Egg Cups

Whole Grain Florentine Egg Cups Recipe


    6 slices Roman Meal Bread

    4 eggs, beaten

    1/2 cup baby spinach leaves, chopped

    1/4 cup feta cheese, crumbled

    1/4 teaspoon fresh oregano leaves, chopped

    salt and pepper, to taste


  • PREP 5 mins
  • COOK 20 mins
  • READY IN 25 mins


  • Preheat oven to 350 F.
  • Trim crusts from bread. Press gently into 6 muffin cups forming cups. Bake 20 minutes until golden brown; remove from oven.
  • Spray medium skillet with nonstick cooking spray; heat over medium heat. Add eggs, spinach, cheese, oregano and salt and pepper. Cook, stirring occasionally, until desired degree of doneness.
  • Fill bread cups with cooked egg and cheese mixture, dividing ingredients evenly. Top with oregano sprigs if desired.