These individual Egg and Spinach Cups make an easy prep breakfast that is so  perfectly suited for those of us with busy mornings and can be prepared and added to the ramekins the previous night and stored in the refrigerator. Plus, this dish is so versatile enough to suit individual tastes. Easily customize your individual creation by swapping out the spinach for kale or another one your favorite leafy greens. You can also switch the tomatoes for chopped sweet red bell pepper. It is literally and omelet in a cup!

Serves 4

Ingredients:
8 large egg whites
1 whole egg
1 cup baby spinach, torn or chopped into small pieces
1/2 cup diced tomatoes
1/4 cup feta cheese, fat-free
1/2 teaspoon black pepper
Kosher salt, to taste

Directions:
Whisk together all ingredients in a medium mixing bowl. Lightly spray 4 (1/2 cup) ramekins with nonstick cooking spray and evenly divide egg mixture into bowls.

Place ramekins on a cookie sheet and bake 20 minutes or until eggs puff and are almost set in the center. Serve hot.