Mediterranean Egg Cups

• 8 large brown eggs
• 8 spinach leaves large, chopped
• 1 tomato chopped
• 1/8 cup red onion chopped
• 1/8 cup green olives chopped
• fresh basil leaves several, chopped
• 12 slices deli meat preferred
• 1/8 cup feta cheese crumbles
• black pepper
• EVOO

1. Preheat oven to 400F. Oil the inside of a muffin pan. Chop the spinach, tomato, onion, olives, and basil leaves. Whisk the eggs and milk, add black pepper.
2. Line each muffin cup with deli meat. I used half turkey, half ham. It doesn't have to be perfect as the egg will cook around outside of meat as well. Once each cup is lined with meat, at the chopped veggies (except basil) into the cups. Spoon in egg mixture in cups. Top each cup with a few pieces of basil and feta crumbles.
3. Place pan in oven for 16-20 minutes or until egg mixture no longer jiggles in pan.
4. Loosen cups with a knife and spoon. Place on rack with parchment paper to cool. Enjoy.

brown eggs, tomato, red onion, green olives, fresh basil, deli, feta cheese crumbles, black pepper, evoo

Taken from www.yummly.com/recipe/Mediterranean-Egg-Cups-1105278 (may not work)