A delightful and easy-to-make baked egg dish, perfect for breakfast or brunch.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the eggs.
Lightly grease the muffin tin with cooking spray or a small amount of oil.
Using a non-stick spray makes cleanup easier.
Crack one egg into each muffin cup.
Ensure the yolks remain intact for a visually appealing dish.
In a mixing bowl, whisk together the milk, salt, and pepper.
Whisking thoroughly ensures even seasoning.
Pour the milk mixture evenly over the eggs in the muffin cups.
Pour slowly to avoid spilling over the edges.
Sprinkle the chopped chives, parsley, and crumbled feta cheese over the eggs.
Distribute the toppings evenly for consistent flavor.
Bake in the preheated oven for 15-20 minutes, or until the eggs are set to your liking.
Check the eggs at 15 minutes to ensure they don't overcook.
Remove the egg cups from the oven and let them cool slightly before serving.
Use a spatula to gently remove the egg cups from the tin.
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