Crack 2 eggs into each prepared mug.

Add 1 tablespoon half-and-half to each; whisk with a fork until completely blended.

Add 2 tablespoons spinach, 1 tablespoon feta and 112 teaspoons dill to each mug, stirring until combined.

a recipe photo of the Spinach & Feta Mug Scrambled Eggs

Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

Cover and refrigerate for up to 4 days.

Stir with a fork to create fluffy curds.

Sprinkle with additional dill, if desired.

the ingredients to make the Spinach & Feta Mug Scrambled Eggs

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

To make ahead

Cover and refrigerate egg mixture (Step 1) for up to 4 days.

a step in making the Spinach & Feta Mug Scrambled Eggs

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel