Mediterranean Veggie & Feta Egg Cups

These baked egg cups bring a light Mediterranean flavor to breakfast without asking kids to try anything unfamiliar — just eggs, diced tomato, chopped spinach and a little crumbled feta baked in a muffin tin until puffed and set. The feta melts just enough to give each bite a mild, salty note that plays well with the sweet tomato.

Naturally gluten-free and built almost entirely from eggs and vegetables, these are an easy way to bring more Mediterranean-style eating into a school morning without a big production. They're mild, soft, and easy to eat by hand once cooled, which is part of what makes them a genuinely practical breakfast for kids on a rushed morning.

Bake a batch on the weekend and keep them in the fridge — a quick 20-second reheat and they're ready to go with a piece of fruit on the side.